Superfood Snacks: Curried Coconut Kale Crisps

• 1 large bunch curly kale or Latigo kale
• 1/4 cup coconut butter
• 1/2 tablespoon curry powder
• 1/4 teaspoon sea salt

1. Preheat the oven to 200F.
2. Line 2 baking sheets with silicone mats or parchment paper.
3. You can also use the dehydrator method for this recipe (see page 39 in Superfood Snacks).
4. Strip the kale leaves away from the stems, and place them in a large bowl.
5. Tear any especially large leaves into halves or thirds.
6. In a small saucepan, melt the coconut butter into a liquid over moderate heat.
7. Whisk in the curry powder and sea salt.
8. Pour the coconut mixture over the leaves and toss well, massaging them by hand to ensure that the ingredients are well distributed.
9. Spread the leaves onto the prepared baking sheets and bake for 70 to 90 minutes, tossing once after about an hour into baking, or until the leaves are dry and crispy.
10. Kale crisps may be stored in an airtight container for up to 2 weeks and recrisped by placing them in a 250F oven for several minutes before serving.

curly kale, coconut butter, curry powder, salt

Taken from www.foodrepublic.com/recipes/superfood-snacks-curried-coconut-kale-crisps/ (may not work)