Ingredients

The following ingredients have 4 Servings
  • 2 bunches kale (washed, dried, ripped into 2″ pieces)
  • 1/2 cup onions (finely chopped)
  • 2 Tbsp chipotle peppers in adobo sauce
  • 1/2 tsp chipotle powder
  • 1/8 tsp cayenne powder
  • 3/4 cup strawberries (hulled)
  • 1 tsp maple syrup
  • 1 Tbsp lime juice
  • 1/2 Tbsp ghee
  • salt & pepper to taste

Instruction

  • Preheat oven 200 F or 250 F. Alternatively, this can be done in a dehydrator (check individual unit’s instructions for cooking details).
  • Sauté onions in ghee in a frying pan over medium heat. Remove from heat when soft and put in blender.
  • Add chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, salt and pepper, and blend together until smooth.
  • Put kale pieces in a large mixing bowl and toss with strawberry mixture. Coat thoroughly massaging with your hands (get those fingers nice and saucy!).
  • Cover 2 baking sheets with parchment paper.
  • Lay the kale in a single layer on the sheets.
  • Bake for 1-2 hours (depending on oven, kale, thickness of sauce, altitude, moon cycle, etc.) until crisp – but not burnt! Keep a close eye once sauce begins to dry out.
  • (I added more salt at this point – but that was my own personal preference – it was great without it as well).