Ingredients

The following ingredients have 3 Servings
  • 1 bunch curly kale, washed and chopped, ribs removed
  • 1 tablespoon almond butter
  • 1 tablespoon melted coconut oil
  • zest of 1 orange
  • 2 garlic cloves, pressed or minced
  • 1 teaspoon garam masala
  • ¼ teaspoon cardamom
  • ⅛ teaspoon cumin
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, pressed or minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon cayenne
  • ¼ teaspoon salt

Instruction

  • Heat oven to 275 F. Line two cookie sheets with parchment paper.
  • In a small bowl, mix all the ingredients from your choice of dressing together until smooth.
  • 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.
  • Spread the kale evenly on the cookie sheets. Make sure the leaves aren’t overlapping. This prevents sogginess.
  • Bake the chips for 15 minutes and rotate the cookie sheets front to back and top to bottom.
  • 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.
  • Allow the chips to cool for about 5 minutes on the cookie sheets, and then enjoy.