We thought we knew kale chips. We’re The Chalkboard, for goodness sake. But then, we met Chef Jeff Mahin. Since we first ran this classic kale chip recipe from Jeff in 2015, he’s gone on to co-found the Split Nutrition phenomenon (are you into yet?). Proof positive that the guy understands flavor.
These nut butter-coated kale chips are out of this world. Not only do they taste amazing, they’re chock-full of healthy fats, anti-inflammatory vitamins, and magnesium, a mineral far too many of us are deficient in.
We’re not saying you need to hand over the potato chips, but you might just lay them down willingly after rolling up your sleeves and baking up a batch of these surprisingly delicious green chips.
CASHEW BUTTER KALE CHIPS
serves 4 – 5
INGREDIENTS:
For the kale chips:
4 purple kale heads
cashew butter mix
For the cashew butter mix:
5 cups raw cashews
3 1/3 cups water
1 Tbsp rosemary
1 tsp thyme
1 tsp salt
1 pinch chile flakes
zested lemon
DIRECTIONS:
For the cashew butter mix:
- Place the cashews and water into a blender, blend until smooth.
- In a large bowl, fold the spice mix into the cashew butter until well incorporated.
- Remove from bowl and reserve for coating in a small plastic container.
For the kale chips:
- Individually remove the leaves of the purple kale. On the bigger leaves, also remove the stem.
- Wash with cold water and dry completely.
- Place the cashew butter mix into a large bowl.
- Place the kale into the large bowl and coat each of the leaves.
- Preheat the oven to 275 F.
- Place a cooling rack onto a sheet pan, spray with oil spray.
- Lay the coated kale over the cooling rack (do not stack on each other).
- Place in oven for 1 hour (or until crisp).
- Remove and place in air tight container to store.
