Veggie and Nut Coated Kale Chips
Ingredients
2 bunches Organic Kale
2 heaping tablespoons Almond Butter (or any savory nut butter)
1 tablespoon Certified Organic Coconut Oil
½ small Carrot, chopped
½ organic Red Bell Pepper, chopped
½ teaspoon Cumin, ground
½ teaspoon Chili Powder
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
⅛ teaspoon Cayenne Pepper
½ teaspoon Sea Salt
Directions
1. Preheat the oven to 300 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. Put aside
5. In a high powered blender mix all remaining ingredients (except the kale) until smooth
6. Pour mixture over the kale and use your hands to massage the kale leaves until each one is evenly coated with the spice mixture
You don’t want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake
7. Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary)
8. Bake for 10-11 minutes until crisp, but still green
9. Cool for a few minutes on the baking sheet before moving
10. 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
11. Set aside and cool completely
12. Store in an air-tight container
Option:
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.