In order to ensure that your roasted kale chips turn out crispy, it's important to understand that the way you make them is critical. You’ll bake them low and slow.

Ingredients

6 cups loosely packed kale leaves, removed from the stalks

2 tablespoons tamari, coconut aminos, or low sodium soy sauce

1/4 teaspoon garlic powder

1/4 cup almond flour

Instructions

1. Preheat oven to 325 degrees fahrenheit. Line a baking sheet with parchment paper or silicone mat.

2. Wash and thoroughly dry kale kale. Remove kale leaves from the stalks and tear into smaller bite-sized pieces.

3. In a large bowl combine tamari with garlic powder, stirring until garlic powder is dissolved. Add kale leaves and massage the tamari mixture into the leaves, this is important so don’t skip this step as this tenderizes the kale. Make sure all the leaves are coated with the tamari mixture as this is what will hold the almond flour to the leaves.

4. Measure the almond flour into a large food storage bag, add the kale leaves, secure the opening of the bag and shake to coat the leaves with the flour. You may need to add additional flour if you had a generous amount of kale.

5. Place the kale chips on the prepared baking sheet and low and slow for 25 to 45 minutes until the kale is crispy and just begins to brown. Stir every 10 minutes so chips are evenly baked.

6. Once browned at crisp, remove from the oven and let cool completely on the baking sheet.

7. Remove cooled chips and store in a food storage container with a loose fitting lid.

Kale stays fresh at room temperature for 2-3 days.