CURRIED COCONUT KALE Crisps
Healthy, hearty kale makes this recipe so delicious that you can even eat it raw as a salad.
CURRIED COCONUT KALE CRISPS
MAKES 4 to 6 CUPS 1 large bunch curly kale or Latigo kale, washed and drained ¼ cup coconut butter ½ tbsp curry powder ¼ tsp sea salt
Preheat the oven to 200°F. Line two baking sheets with parchment paper; set aside. Strip the kale leaves away from the stems and place in a large bowl. tear any especially large leaves into halves. In a small saucepan, melt the coconut butter over moderate heat. Whisk in the curry powder and sea salt. Pour the coconut mixture over the leaves and toss well, massaging the leaves by hand to ensure the ingredients are well distributed. Spread the leaves onto the prepared baking sheets and bake until the leaves are dry and crispy, about 70 to 90 minutes, tossing once about 1 hour into baking; serve. the kale crisps may be stored in an airtight container for up to 2 weeks and recrisped by placing them in a 250°F oven for several minutes before serving. VARIATION Make the crisps spicy by adding ⅛ teaspoon cayenne powder (or more!) along with the curry to amplify the heat.