Side Dish

Spicy Kale Chips

Kale has boomed in popularity in the last few years – and for good reason! It is not only incredibly nutritious but also super versatile and can be included in countless dishes. Chuck it in your morning smoothie, add it to your lunch time salad or top your dinner with it. However you choose to eat it, doing so is great for your health! It has such an amazing nutritional profile, with Vitamins A, C and K being present in extremely beneficial amounts! It is also a fantastic source of calcium, magnesium, iron and those all important antioxidants!

Almond Butter Kale Chips Julie Montagu4So, munch out on this super-healthy snack that has all the crunch of potato chips (that’s crisps for those outside of the U.S!) but with all the good stuff and none of the bad!

To make a dish of my spicy kale chips that will serve two to three people, find the following ingredients:

1 big bunch of kale
1½ tbsp of almond butter
1 tbsp of olive oil
½ tsp of ground cumin
½ tsp of chilli flakes
½ tsp of pink Himalayan sea salt

Almond Butter Kale Chips Julie MontaguGet started by first preheating the oven to 350F/180C/gas mark 4. You can then wash and dry the kale. Make sure you dry it completely and then tear it into large pieces. As you do so, make sure to remove the thick stalks and set them aside.

Almond Butter Kale Chips Julie Montagu5Next, in a large bowl, mix together the almond butter, olive oil, cumin, chilli flakes and sea salt until well combined. You can then place the kale leaves into the bowl and toss in the almond butter mixture. Mix this together well until all of the kale leaves are evenly coated.

The next step is to spread the kale leaves on a non-stick baking tray and place in your preheated oven for 10–15 minutes or until crisp. After this time, remove the tray from the oven and transfer the spicy kale chips into a bowl.

Almond Butter Kale Chips Julie Montagu3You can either eat them straight from the oven or, if you want to eat them later, then they will stay fresh stored in an airtight container for three days.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!

11 comments

  1. I’ll try this recipe. I found that kale reduces down quite a bit in the baking process, much as it does when cooked on top of the stove. The other recipe I tried didn’t produce very crunchy kale, but maybe the problem was the cook.

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