Sweet & Spicy Kale Chips

This sweet and tangy healthy snack is a family favorite!


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.
  1. Preheat oven to 250 degrees Fahrenheit.
  2. Rinse the kale and pat dry.  Kale needs to be completely dry or it will not crisp up in the oven.
  3. Use a knife to cut out the tough inner stem that runs lengthwise through the center of each kale leaf.
  4. Tear or cut the kale into large pieces.
  5. In a small bowl, whisk together the remaining ingredients.
  6. Place the kale into a large bowl and add the mixture.
  7. Use your hands to gently massage the mixture in, coating each leaf.
  8. Use one very large cookie sheet, or two medium-sized sheets, and distribute the kale evenly in one layer.
  9. Bake for about 40 minutes, stir and flip the leaves 2 or 3 times.
  10. 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.
  11. 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

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