Comments on: Baked Parmesan Kale Chips

By: Brenda

Brenda — Sat, 12 Apr 2014 16:11:38 +0000

In reply to Brandee. Yes that would be fine

By: Brandee

Brandee — Sat, 12 Apr 2014 16:00:08 +0000

Can we substitute the coconut oil for a different oil?

By: Rachel Claessens

Rachel Claessens — Wed, 05 Jun 2013 22:39:32 +0000

I too have done these with coconut oil as well. Equally delicious and Melissa is right: there are tiny amounts of free radicals formed when the carbon-carbon double bonds of monounsaturated fats such as olive oil are heated. However, I would be more concerned about the damage done to the heart healthy phenols present in olive oil. When one heats them or exposes them to light (this is why olive oil is often packaged in dark green glass bottles and should be stored in a dark cupboard away from light) the heart healthy phenols are rendered useless and one gets no benefit whatsoever from the olive oil. On the flip side it is only one tablespoon but for people with autoimmune disorders or allergy tendencies (like myself) it would definitely be wise not to eat things that would further aggravate the immune system in the first place. *Food for thought – no pun intended. Lol : )

By: Melissa Gunther

Melissa Gunther — Wed, 09 May 2012 00:01:04 +0000

I look forward to trying this. I would try melted coconut oil in place of the olive oil who’s double bond can be damaged by heat. Coconut oil is a saturated fat, therefore it doesn’t contain a double bond. It’s the best oil to cook with! 🙂