Baked Kale with Almond Butter Chips
Ingredients
2 bunches Organic Kale
2 heaping tablespoons Almond Butter (or any savory nut butter)
1 tablespoon Cold Pressed Olive Oil
½ teaspoon Cumin, ground
½ teaspoon Chili Powder (or substitute curry powder)
½ teaspoon Garlic Powder
⅛ teaspoon Cayenne Pepper
½ teaspoon Sea Salt
Directions
1. Preheat the oven to 350 degrees
2. Wash the kale and dry thoroughly with paper towels
3. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet
4. Discard the ribs
5. In a small bowl mix the nut butter, oil, spices, and salt
6. Pour over the kale and use your hands to massage the kale leaves until each one is evenly coated with the spice mixture
7. You don’t want any of the leaves to be drenched in the mixture, so take your time doing this
8. The more evenly the kale leaves are coated, the better they will bake
9. Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary) Bake for 10-11 minutes until crisp, but still green
10. Cool for a few minutes on the baking sheet before moving
11. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes
12. Set aside and cool completely
13. Store in an air-tight container
Options:
• You can replace the olive oil with coconut oil.
• Instead of nut butter, you can use raw nuts that have soaked over night and sprouted. Drain any remaining water and place the sprouted nuts in a blender and puree.
• Fresh vegetables like carrots, peppers, cilantro, and jalapenos can be added to the blender with the nut butter or sprouted nuts.