Warning: Kale Chips are highly addictive! There are so many different ways to make kale chips. Usually I just toss kale pieces in olive oil and sprinkle with sea salt. Blended cashews, red peppers, lemon, and nutritional yeast is another popular combination. Here I combine a little almond butter, lime, olive oil, maple syrup, and chili flakes to create a very addictive, yet healthy snack. This kale chip recipe is the perfect thing to bring to any spooky Halloween parties you may be attending this weekend!
Kale chips can be baked at a low temperature in the oven or dehydrated in a food dehydrator at 115 degrees overnight, or about 10 to 12 hours. I always have great intentions of making large batches of kale chips and then storing them in glass jars on the counter for the kids to munch on but they never make it that far. I prefer making kale chips with curly kale because all the good stuff that you drizzle over the kale tends to stick a bit more. But since we have a lacinato kale forest in our back yard that is what I have been using. Lacinato kale is also called black kale, Tuscan kale, or dinosaur kale by the way.
Sweet and Spicy Kale Chips
Even though the recipe calls for 2 large bunches of kale, once out of the oven, there isn't really that much to go around. I like to use the full teaspoon of chili flakes, which creates a medium-spiciness. One of my 3 year old twin boys loves the spice on these and the other one doesn't. Same with my girls, one loves them and one doesn't. Use 1/2 teaspoon for a mild spiciness. I have found that baking kale chips at any temperature over 250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it.
2 large bunches kale, stems and inner ribs removed
1 small lime, juiced
2 tablespoons extra virgin olive oil
2 tablespoons creamy almond butter
1 tablespoon maple syrup or honey
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon Herbamare
Preheat oven to 250 degrees F.
Use a knife to cut out the tough inner rib that runs lengthwise through the center of each kale leaf. Then cut the kale into large pieces.
In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, or two, and pour the mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.
Use one very large cookie sheet or two medium sized sheets and distribute the kale evenly so they are in one layer. Bake for about 40 minutes, removing the pans every so often to stir and flip the leaves. You should only need to do this 2 to 3 times during cooking. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up. Once they are done, let them cool on the cookie sheets then transfer to a bowl to serve.
Nut-Free Variation: Replace the almond butter with sesame tahini or sunflower seed butter. Source: www.NourishingMeals.com
If you make kale chips, how do you make them? Have a really great recipe you would like to share? Love to hear! :)
|Part of our backyard kale forest ~ these plants are taller than my children!|
Raw Kale and Avocado Salad
Blanched Kale and Pomegranate Salad
Winter Green Smoothie
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