appetizer•any•side•snack
How to Make Kale Chips
For Hashimoto S Thyroiditis
Gluten Free
50 kcal
3 gfat
3 gcarbs
1 gprotein
Nutrition Notes
Gluten Free *
The recipe is suitable for a gluten-free diet as it uses no gluten-containing ingredients.
For Hashimoto Thyroiditis *
Kale chips are a healthy, iodine-free snack suitable for Hashimoto's thyroiditis as they are non-goi...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1-2 Tbsp melted coconut or avocado oil
- 1 large bundle curly green or purple kale
- Seasonings of choice
Preparation
- 1
Step 1
Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more. - 2
Step 2
Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems. - 3
Step 3
Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly. - 4
Step 4
Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking. - 5
Step 5
Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. - 6
Step 6
Remove from oven and let cool slightly - chips will crisp up even more once out of the oven. - 7
Step 7
Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days. Bon appetit!
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