Nutty Baby Kale Chips

These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep.

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  • Servings: Makes 4 cups

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  • 1/2 cup raw almond butter
  • 1/4 cup canola oil
  • Kosher salt
  • 4 cups baby kale leaves

How to make this recipe

  1. Preheat the oven to 325°. Set 2 racks on 2 large baking sheets. In a large bowl, whisk the almond butter with the oil and season with salt. Add the kale leaves and massage to coat. Arrange on the racks in single layers. Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp. Let cool completely before serving (the leaves will crisp up as they cool).

Contributed By Photo © Christina Holmes Published December 2014

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