Toaster Oven Garlic Kale Chips

After looking at the recipes for kale chips, I thought that I would just go ahead and improvise because there's nothing in the world I like better than to pretend that I'm a chef. Add that to my love for garlic and the fact that my oven doesn't work, and you've got what I came up with here.

Ingredients

• 4 c. kale
• 1 T. coconut oil, melted
• 1/4 t. pepper
• 1/4 t. garlic powder
• salt to taste

Rinse and dry kale, then remove the stems and center ribs. Tear into bite sized pieces and lightly coat with coconut oil sprinkle with salt, pepper and garlic. Place in single layer on baking sheet. Cook in toaster oven for approx. 7 minutes until kale has turned slightly brown on the edges. My toaster oven does not have temperatures, just selections for top, bottom, or both. I cooked them with just the bottom setting and they turned out great.

The result is a light and crispy kale chip with a hint of salt and garlic. It's quite tasty, I think, and makes for a healthy snack.

Some notes on this recipe: the drier your kale is before you coat it with oil, the less clean up you will need to do. Drying the leaves also keeps them from steaming. If you've ever dropped water in oil, you'll know why. Also, a little bit of seasoning goes a long way with this recipe. If it looks like you've added too much, you probably have. My first batch was ruined because I put far too much salt on the leaves.

If you're looking for variations on the theme, tons of other bloggers have made different recipes with them. Kalyn's Kitchen goes ahead and lists them at the end of her own kale chip recipe, so I'll just direct you that-a-way.