CHIPOTLE COCONUT KALE CHIPS
Recipes/Pictures property of Teri Gentes – permission required to republish
Revised to use any nut or seed butter you love/have on hand. They all work well.
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? Mega flavor and substance! Add a generous tsp smokey paprika or chipotle powder to the coconut oil along with your fave nut or seed butter together and coat those kale leaves.
INGREDIENTS
1/4 cup nut or seed butter of your choice
2 tbsp organic coconut oil, warmed to melt
1 tsp smoked paprika and or chipotle seasoning
1/2 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 or slived almonds
2 tbsp roughly ground flax seeds
DIRECTIONS:
TERI’S TIPS:
Recipes/Pictures property of Teri Gentes – permission required to republish
Revised to use any nut or seed butter you love/have on hand. They all work well.
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? Mega flavor and substance! Add a generous tsp smokey paprika or chipotle powder to the coconut oil along with your fave nut or seed butter together and coat those kale leaves.
- 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 nut or seed butter of your choice
2 tbsp organic coconut oil, warmed to melt
1 tsp smoked paprika and or chipotle seasoning
1/2 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 or slived almonds
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 five 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 even 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 colander 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 seasoning and hot 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 of the nut or seed butter quite often for I love kale chips that are well dressed