Spicy Kale Chips Recipe

Ingredients

• bunch curly kale, washed and chopped, ribs removed1
• almond butter1 tablespoon
• melted coconut oil1 tablespoon
• zest of 1 orange
• garlic cloves, pressed or minced2
• garam masala1 teaspoon
• cardamom¼ teaspoon
• cumin⅛ teaspoon
• tahini1 tablespoon
• extra virgin olive oil1 tablespoon
• garlic cloves, pressed or minced2
• nutritional yeast1 tablespoon
• chili powder1 teaspoon
• chipotle powder½ teaspoon
• cayenne½ teaspoon
• salt¼ teaspoon

Method

1. Heat oven to 275 F. Line two cookie sheets with parchment paper.
2. In a small bowl, mix all the ingredients from your choice of dressing together until smooth.
3. In a large bowl, pour the dressing over the chopped kale. Massage the dressing into the kale so all parts are covered with dressing and the leaves turn a darker, shiny green.
4. Spread the kale evenly on the cookie sheets. Make sure the leaves aren’t overlapping. This prevents sogginess.
5. Bake the chips for 15 minutes and rotate the cookie sheets front to back and top to bottom.
6. Bake for another 15 minutes and check for crispness. If the chips aren’t crisp yet, rotate the cookie sheets again and bake for 5-10 minutes more.
7. Allow the chips to cool for about 5 minutes on the cookie sheets, and then enjoy.

Swaps & notes

Nutritional info is with the chipotle spice dressing. The nutrition is very similar with the Indian spice dressing. You can play with the spices to add different flavors.