SUNBUTTER n CHIPOTLE COCONUT KALE CHIPS
Recipes/Pictures property of Teri Gentes – permission required to republish
Chip-lovers behold a simple marrying of super ingredients to create a most delish and crispy chip out of a leafy green. Oh sure, kale chips have been around for a while now yet this impromptu creation is sure to take front and center stage for you. It will even impress those doubting a veggie chip can taste great. How do I know this? Well it’s because I’ve enjoyed some creative kitchen play with a new addition to the Maison Orphee coconut oil line – flavor infused coconut oils. Keto fans take note – these are something you want to get ASAP.
Pairing it with another fave ingredient in my kitchen was a no-brainer for this foodie-recipe developer-healthy-living advocate. This is where I thrive. My taste testers were begging me to make more and that’s a great indication the recipe is a hit.
What’s oh so cool is you only need five ingredients and you’ve got a great tasting snack creation. Read on for the divine combo of Maison Orphee chipotle coconut oil and sea salt with SunButter. Oh-la-la.
INGREDIENTS
1/4 cup SunButter, I prefer the unsweetened organic yet any SunButter version works well
2 tbsp chipotle infused coconut oil, warmed to melt
¼-½ tsp sea salt, to taste
¼ cup nutritional yeast
4 heaping cups organic kale leaves, de-stemmed and torn into 2 inch pieces
OPTIONAL ADD-INS:
1/4 cup sunflower seeds
2 tbsp roughly ground flax seeds
DIRECTIONS:
TERI’S TIPS:
Recipes/Pictures property of Teri Gentes – permission required to republish
Chip-lovers behold a simple marrying of super ingredients to create a most delish and crispy chip out of a leafy green. Oh sure, kale chips have been around for a while now yet this impromptu creation is sure to take front and center stage for you. It will even impress those doubting a veggie chip can taste great. How do I know this? Well it’s because I’ve enjoyed some creative kitchen play with a new addition to the Maison Orphee coconut oil line – flavor infused coconut oils. Keto fans take note – these are something you want to get ASAP.
Pairing it with another fave ingredient in my kitchen was a no-brainer for this foodie-recipe developer-healthy-living advocate. This is where I thrive. My taste testers were begging me to make more and that’s a great indication the recipe is a hit.
What’s oh so cool is you only need five ingredients and you’ve got a great tasting snack creation. Read on for the divine combo of Maison Orphee chipotle coconut oil and sea salt with SunButter. Oh-la-la.
- Snack: savory, salty, spicy and crunchy - Warning, very addictive!
- Prep time: approx. 5 minutes Bake time: 25-30 minutes or so
- Low Allergen: plant-based, gluten/nut/soy/corn/dairy-free, keto friendly
- Yield: approx 2+ cups
- Oven: 325F
INGREDIENTS
1/4 cup SunButter, I prefer the unsweetened organic yet any SunButter version works well
2 tbsp chipotle infused coconut oil, warmed to melt
¼-½ tsp sea salt, to taste
¼ cup nutritional yeast
4 heaping cups organic kale leaves, de-stemmed and torn into 2 inch pieces
OPTIONAL ADD-INS:
1/4 cup sunflower seeds
2 tbsp roughly ground flax seeds
DIRECTIONS:
- Preheat oven to 32F5 and cover two large baking sheets with parchment paper unless you have a ceramic baking sheet. These are my preference for creating a crispy texture.
- Measure the first four ingredients into a large bowl and stir together to combine well. Toss in the prepared kale then get in there with your hands massaging the mixture into each of the kale leaves. Taste one to test for saltiness and flavor adjusting if needed.
- Now place the kale pieces in a single layer on the baking sheet spreading out evenly and pressing down to ensure crisping.
- Bake for 15 minutes then check on them rotating the less cooked chips to the outer edges of the baking pan. Continue baking until all are nicely crisped. Let cool.
- Store in a large glass or airtight cookie jar if you don’t devour them all at once. Packing up serving size containers or bags is a great way to have a yummy grab and go savory and satisfying snack.
TERI’S TIPS:
- Strip the leaves off of the stem quickly by holding the stem near the bottom with one hand then grasping with the other and sliding down releasing the leafy greens. (You can also try pulling the leaves through the holes of a collander with wide holes.) Reserve stems for smoothies, juice, stock, etc.
- You may need to take some of the quicker cooking leaves out of the oven before your all the chips are done. I check them often after 15 minutes pulling out many and leaving in the leaves with more coating - they bake more slowly
- Prefer more spice? Add more coconut oil or a pinch of chipotle, chili powder, hot smoked paprika or cayenne powder
- I tend to use 1/3 cup SunButter quite often for I love kale chips that are well dressed