I have an addiction to Kale Chips. I suppose that is better than an addiction to ‘real’ chips, although that comes out from time to time as well.
I made too much sauce for the kale, so I ended up making brussels sprouts with the same sauce as well. Amazing!
So what when into them?
I would LOVE to give you exact portions, but I don’t have them. I will try to get better with this, promise! But do it to taste and see what you come up with.
Firstly – Preheat your oven to 350 degrees
You’ll need approximately:
2 tbsps peanut butter
2 tbsps low sodium tamari
1 tbsp lime juice
1/2 to 1 clove garlic (depending how bad you want to smell for the evening)
siracha to taste (depending how spicy you like)
pinch of chili flakes (also to taste depending on spice tolerance)
1/2 tsp of ginger powder (or a chunk of fresh ginger)
Water – as much as you need for the paste to blend properly
– it should be smooth enough to pour
Massage sauce into kale chips. They should all be ‘lightly dusted’ not soaked in sauce. If there’s too much, they won’t get crispy
Grease a cookie sheet with coconut oil and spread the kale out over it. It should all fit on one sheet, but depending how large the head of kale is you purchased, you may need two sheets.
Bake for 10-15 mins and check on it at this time. It will depend on your oven. Likely it will still need another 10-15 mins but, it’s good to stir them around halfway through cooking 🙂
Kale chips can also be made with fewer ingredients if you’ve got less time. On of my fave go to recipes for the chips is just a mix of different vinegar types (rice, apple cider, and a little balsamic) with a splash of olive oil and a little sea salt. You can also use cajun spice, just salt and pepper…. whatever you prefer! They’re super easy and a great low cal, nutrient rich snack!