Watch out, these babies go fast! They’re a twist on the traditional snack, deliciously transformed into a healthy snack the whole family will enjoy. I encourage you to experiment with different flavors (like chipotle lime!)
Preheat oven to 250 degrees F.
Rinse the kale and pat dry. Use a knife to cut out the tough inner stem that runs lengthwise through the center of each kale leaf, then tear or cut into large pieces.
In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl and add the mixture. Use your hands to gently message the mixture in, coating each leaf.
Use one very large cookie sheet, or two medium-sized sheets, and distribute the kale evenly in one layer. Bake for about 40 minutes, stir and flip the leaves 2 or 3 times. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up. Once done, let them cool on the cookie sheets then transfer to a bowl to serve. Extra kale chips can be stored in an airtight container for a few days on the counter.
Nut-Free Variation: Replace the almond butter with sesame tahini or sunflower seed butter. Courtesy of Nourishing Meals.
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