(anti-Candida diet-friendly, free of: gluten, wheat, yeast, sugar, dairy, nuts)


Preparation: 15 min

Cooking: 25/35 min



two large bowls of kale,

fine salt,

1 tsp of black pepper,

2 tbsp of coconut oil.



Heat oven to 275°F – 135°C.

Wash the kale and dry thoroughly. Cut out and discard stems and center ribs from kale. Place in a large bowl, tearing any large leaves into smaller pieces. Melt coconut oil and add salt and black pepper, mix together. Drizzle the mixture over kale and massage it into leaves, to make sure they are well coated. Divide into two batches. Spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25/35 minutes.





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About the Author: Karolina

Karolina Krzemianowska is a yoga teacher, nutritional consultant, health educator and the founder of Inner Light Yoga, offering lectures, classes, and workshops in Ireland and online. She has over 10 years experience in the field of yoga, health and wellness. Her aim is to encourage others to feel good from within and to live their own authentic dreams.