Curried Coconut Kale CrispsA cool, late spring has been just the right weather to keep early spring or overwintered kale from getting tough. In “Superfood Snacks: 100 Delicious, Energizing and Nutrient-Dense Recipes,” by Julie Morris (Sterling), there are three recipes for kale crisps that make this trendiest of all vegetables more irresistible than popcorn. This recipe makes 4-6 cups, or two servings.
Ingredients
1 large bunch curly kale or lacinato kale
¼ cup coconut butter (not coconut oil)
½ tablespoon curry powder, your choice of heat level
¼ teaspoon sea salt
Directions
Preheat the oven to 200 degrees. Line two baking sheets with silicone mats or parchment paper.
Strip the kale leaves away from the stems and place them in a large bowl. Tear any especially large leaves into halves or thirds.
In a small saucepan, melt the coconut butter into a liquid over moderate heat. Whisk in the curry powder and sea salt.
Pour the coconut mixture over the leaves and toss well, massaging them by hand to ensure that the ingredients are well-distributed into the crannies of the leaves. Spread the leaves onto the baking sheets and bake for 70 to 90 minutes, tossing once after about an hour, or until the leaves are dry and crispy.
Kale crisps can be stored in an airtight container for up to two weeks. Re-crisp by placing them in a 250-degree oven for several minutes before serving. Thinkstock by Getty Images photo
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