Baked Nacho Kale Chips

Baked Nacho Kale Chips


  • 1 very large bunch (or two 170 g bags) kale
  • 1/3 cup (50 g) coconut butter or cashew butter
  • Juice of 1 lemon
  • 12 oz (350 mL)  jar roasted red bell peppers, drained
  • 1 tsp salt
  • 1/2  tsp black pepper


  1. Preheat the oven to 325F (170F). Line two baking sheest with parchment paper (my preference…the kale will not stick) or foil.
  2. Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
  3. Rinse the kale, and pat it dry. Remove the leaves from the tough stems.
  4. Spread the kale on the baking sheet and pour the nut butter mixture on top. You’re going to need to use your hands to massage (hmm that sounds a little creepy) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and overlaps as little as possible.
  5. Bake for about 20 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly.  I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
  6. Consume.
  7. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.

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