Kale chips are a delicious way to enjoy nutritious food! Say goodbye to the potato chip cooked in sunflower oil and say hello to a new breed cooked in a zingy dressing .
200g of curly kale, stems removed and torn into small pieces
2 small limes juiced
4 Tbs coconut oil, melted
1 big clove of garlic
5 Tbs almond butter
2 Tbs maple syrup
2 tsp tamari (wheat free soya sauce)
1-2 tsp dried jalapeño peppers
1. Preheat oven to 120c.
2. In a blender, blend all ingredients together except the kale
3. Massage the mixture into the kale, making sure each leaf is coated.
4 Lay the kale in single layers on parchment lined baking sheets. Bake for 30 minutes until crisp, flipping the kale leaves once or twice during cooking. Let cool before serving.
Keep in an airtight container to keep them crisp.
They can also be done in a dehydrator over night.
I served mine with my creamy cashew sauce with coriander, but they are just as good on their own.
Recipe by Nicky Halliday