Hi there! I’m Amy, kitchen essential oil tester for Jenni, Natural Oil Mom, and boy do I have something great to share! Kale is one of Jenni’s favorite superfoods, and she loves fitting it into her family’s diet in any way possible.
I did not grow up eating kale and never gave it any consideration. It was a rough leafy green and not only would I not have known what to do with it, but greens were not high on my priority list of foods to consume!
But quite awhile back I decided to try a recipe for baked kale chips. Turns out my girls really liked them and so did I! Who knew? Now when we grocery shop they frequently ask, “Can we get some kale?” Kale is loaded with plenty of vitamins and minerals which are all so important for optimum function of our bodily processes.
Kale is an excellent source of:
- Vitamins A,C, and especially E
- potassium (source)
Not only that, kale also has great benefits for being:
- an antioxidant
- natural detoxifier
- healthy heart supporter
- healthy vision proponent
- infant brain development supporter (source)
So when I saw a recipe using essential oils with baked kale I had to give it a try. But I found myself without Lemon essential oil, for which the recipe called. But I did have Grapefruit essential oil on hand. My how I love the smell of Grapefruit! So why not try it out instead?
Grapefruit essential oil is a lot milder in flavor than other citrus essential oils so I used more drops. The result was a delicious crunchy chip with a very mild Grapefruit undertone. The extra flavor didn’t alter my girls’ taste buds either as they consumed the entire batch!
Essential Oil Infused Kale Chips
1 bunch organic kale
2 T. coconut oil
5 drops Grapefruit essential oil
- Preheat oven to 350 degrees
- Melt coconut oil on very low heat in a saucepan, removing from heat when completely melted
- Meanwhile, gently wash and pat dry kale leaves
- Chop off thick spine on each kale leaf
- Roughly chop or tear leaves into large chunks
- Put drops of essential oil into coconut oil, giving a quick stir to incorporate it
- Dip kale leaves in coconut oil mixture, making sure each piece is completely coated (personally, I just dump all the leaves in and mix it all around with my hands)
- Place coated kale leaves on a parchment paper lined pan (or baking stone if you have one)
- Lightly sprinkle with sea salt
- Bake at 350 degrees for 15 minutes with a convection oven (try 20-25 minutes with non-convection), or until crispy but not burnt
- Store in an airtight container (if they last that long, that is!)
You could quite easily try the other citrus essential oils, though I would recommend using only 2 drops if you do.
One more note on kale: The EWG (Environmental Working Group) lists kale in it’s Dirty Dozen+ list for pesticides in produce (source). So for my family I always choose to get organic kale. A light washing could remove a good amount of surface pesticides, but it cannot remove those incorporated into the kale while it was growing.
Leave a comment on which essential oil you used and how it turned out! And in the process you might make your family a lover of kale chips!