Yield: 4 small servings
- 2 large bunches kale, inner stems 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 or sea salt.
- Preheat oven to 250 degrees F.
- Preheat oven to 250 degrees Fahrenheit.
- Rinse the kale and pat dry. Kale needs to be completely dry or it will not crisp up in the oven.
- Use a knife to cut out the tough inner stem that runs lengthwise through the center of each kale leaf.
- Tear or cut the kale into large pieces.
- In a small bowl, whisk together the remaining ingredients.
- Place the kale into a large bowl and add the mixture.
- 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 in one layer.
- Bake for about 40 minutes, stir and flip the leaves 2 or 3 times.
- If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up, but keep a close-eye so that they do not burn.
- Once done, let them cool on the cookie sheets then transfer to a bowl to serve. Extra kale chips can be stored in an airtight container for a few days on the counter.
Recipe quoted from Pat Rennie, ND