How This Nourishes Your Body
Spinach, Arugula, and Kale Chips
I love Kale Chips!
The more greens, the happier the body. Eating leafy greens every day can be a challenge, especially with time, kids, work, life. I especially hate it when you buy a bunch of greens, don’t use them, and they start to go bad. Well here is my solution: take those greens that are starting to go bad add some spices and oil and just bake them up and worry no more.
Notes for Green and Kale Chips
If you have a dehydrator, that is THE BEST way to make green chips because the low heat keeps all of the enzymes and nutrients in store. But, cooked greens with some healthy fat is still one nutrient dense side or snack.
Kale chips are all the rage, but what about spinach and arugula as well! Kale does work the best, but that doesn’t mean other greens can’t get the love too.
Feel free to add whatever spices you like! Sea salt, turmeric, cumin, and garlic are my absolute favorite!
Spinach and Arugula:
1. Preheat oven to 325
2. Place spinach in a large bowl
3.Add coconut oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.
4.Sprinkle the spinach with seasonings and salt.
5.Arrange the spinach in a single layer (don’t let them overlap) on a bakingsheet lined with parchment paper or lightly oiled.
6. Bake for 8-10 minutes.
1. Make sure the kale leaves are SUPER DRY.
2. Preheat oven to 350°F.
3. Place kale in a large bowl
4.Add coconut oil and mix with your hands until each leaf is lightly coated in oil.
4.Sprinkle the kale with seasonings and salt.
5.Arrange the kale in a single layer on a bakingsheet lined with parchment paper or lightly oiled.
6. Bake for 12 minutes.
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