Daily Recipe :: Sweet & Spicy Kale Chips
Everybody loves a salty snack, and everybody should love kale. We just got in lacinato (also known as dinosaur, black or Tuscan kale) from Tecolote farm and it’s the perfect choice for making kale chips. Making chips is one of our favorite ways to use kale, as the flavor combinations are endless. The folks from Whole Life Nutrition are a wealth of knowledge when it comes to kale chips (and all health food, for that matter) and have a good recipe index to explore when you’re looking for healthy meal options.
We liked the addition of almond butter in this recipe as it adds some protein and gives the chips a unique flavor. Happy eating!
Sweet & Spicy Kale Chips
From: Nourishing Meals
- 2 large bunches kale, stems and inner ribs removed
- 1 small lime, juiced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp creamy almond butter
- 1 Tbsp maple syrup or honey
- 1/2 to 1 tsp crushed red chili flakes
- 1/2 tsp salt
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 put them back in until they crisp up. Once they are done, let them cool on the cookie sheets and then transfer to a bowl to serve.