Sweet & Spicy Kale Chips

This sweet and tangy healthy snack is a family favorite!

Ingredients:

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.
Directions:
  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