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Arugula, Kale and Spinach Chips

Prep

Cook

Total

Yield 3 cups

Ingredients:

Instructions:

Spinach and Arugula:

Step #1.  Preheat oven to 325

Step #2.  Place spinach in a large bowl

Step #3.  Add coconut oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.

Step #4.  Sprinkle the spinach with seasonings and salt.

Step #5.  Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oiled.

Step #6.  Bake for 8-10 minutes.

Kale Chips:

Step #1. Make sure the kale leaves are SUPER DRY.

Step #2. Preheat oven to 350°F.

Step #3. Place kale in a large bowl

Step #4. Add coconut oil and mix with your hands until each leaf is lightly coated in oil.

Step #5. Sprinkle the kale with seasonings and salt.

Step #6. Arrange the kale in a single layer on a baking sheet lined with parchment paper or lightly oiled.

Step #7. Bake for 12 minutes.

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

Courses snack

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 70

% Daily Value

Total Fat 5 g

8%

Total Carbohydrates 5 g

2%

Dietary Fiber 2 g

8%

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by DrJockers.com at https://drjockers.com/spinach-chips/