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
- Preheat the oven to 325F (170F). Line two baking sheest with parchment paper (my preference…the kale will not stick) or foil.
- 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.
- Rinse the kale, and pat it dry. Remove the leaves from the tough stems.
- 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.
- 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.
- 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.