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!
So, 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
Get 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.
Next, 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.
You 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.