These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep.
Slideshow: Best Chip and Dip Recipes
1/2 cup raw almond butter
1/4 cup canola oil
4 cups baby kale leaves
How to Make It
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).
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