As it turns out, the only thing that disappears faster than Scotch Eggs in my house is kale chips. These should definitely be kept in your Paleo bag-of-tricks for quick, easy and nutritious snack material.
1 bunch organic kale
1-2 TBSP ghee, melted
1/2 to 1 tsp salt-free seasoning blend of choice (such as Mrs. Dash, etc.)
pinch of kosher or Celtic sea salt
Preheat oven to 375 degrees (Fahrenheit). Wash the kale and tear the leaves into 3-4 inch pieces, discard the stem/rib. Be sure to dry the kale very well! Moisture and chips don’t mix.
Melt one to two tablespoons of ghee or butter. In a bowl, toss the kale leaves in the melted ghee. Once coated, sprinkle with desired amount of preferred seasoning blend. (*I am fine using all kinds of spices and use Mrs. Dash in many recipes. If you would like an alternative spice blend, make sure it is salt-free at this step.)
Lay the seasoned kale leaves on a baking sheet, careful not to overlap if possible. Bake for 15 minutes or until the leaves are crisp without being burned. Note that if you like to keep an eye on your food as it bakes, you will see the kale wilt first then crisp up. Don’t worry when you see the leaves droop… that’s supposed to happen.
When baking is complete, remove the chips from the baking sheet, sprinkle with a pinch of Celtic sea salt (or kosher) and allow to cool before nibbling. I promise you, these buttery, flavorful chips will disappear!