I mixed up a pinch of cumin, garlic powder, salt and Mexican oregano and put it in with the spoonful of coconut oil I was melting on the stove. I didn't leave it in for long, just a minute or two to infuse the flavors of the spices into the oil. Don't go overboard on the spices as the flavors will intensify as the kale shrinks and dries.
I laid them all out on a baking sheet at cooked at 170 degrees (as low as my oven would go) for one hour. Flipped the kale over and made sure nothing was getting brown. Left them in the warm oven to sit for 30 minutes. Cooked them again at 170 degrees for another hour.
|perfectly crispy kale chips|
|I just had to hold up a crispy piece of kale|
to show how green it still is. So pretty!