If you’re looking for a yummy, healthy snack option, then look no further!
My Kale Chips are easy to make and can be modified to fit any flavor profile you like, not to mention the fact that they also pack a nutritional punch with all that kale!
I’ve included some variations to the recipe for you, so head over to check them out.
- 1 bunch Kale (get a very large bunch)
- 1/4 cup Coconut Butter or Cashew Butter
- 1 Lemon Juice
- 12 oz Roasted Red Peppers Jarred
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- Preheat the oven to 300°F. Line two baking sheets with parchment paper (my preference…the kale will not stick).
- Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
- Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
- Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You’re going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and doesn’t overlap. Repeat with the other half of the kale.
- Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking.
Alternatively, you can use a food dehydrator. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.
Variation: Omit coconut/cashew butter and sub in almond butter. For a nut-free version, omit nut butters altogether. Use 2-4 Tbsp. olive oil or avocado oil instead. Mix in with favorite seasonings or herbs (or use the same ingredients listed above). For a non-dairy “cheese” option, mix a couple of tablespoons of nutritional yeast in your seasoning mixture.
For autoimmune, omit nut butter and red peppers. Use olive or avocado oil and your favorite compliant seasonings.