“We have an entire garden bed dedicated to kale that we use for these chips,” says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.More Healthy Snack Recipes

Food & Wine
March 2012

Gallery

© Paul Costello

Recipe Summary

active:
35 mins
total:
2 hrs 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200° and position 3 racks spaced evenly apart. In a blender or food processor, puree all of the ingredients except the kale and salt.

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  • Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them. Drizzle the almond-butter mixture over the kale and rub each leaf to season evenly. Arrange the kale on the sheets in an even layer and season with salt. Bake for about 1 hour and 40 minutes, until the leaves are crisp. Switch the pans a few times during baking and rearrange to help them cook evenly. Let cool, then carefully lift the kale chips off the baking sheets with a spatula and serve.

Notes

Nutritional yeast is available at health food stores.