Summary
Even though the recipe calls for 2 large bunches of kale, once out of the oven, there isn't really that much to go around. I like to use the full teaspoon of chili flakes, which creates a medium-spiciness. Use 1/2 teaspoon for a mild spiciness. I have found that baking kale chips at any temperature over 200 or 225/250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it. Or use the same recipe if you have a dehydrator.
Ingredients
2 large bunches kale, stems and inner ribs removed
1 small lime, juiced
2 tablespoons extra virgin olive oil
2 tablespoons creamy almond butter
1 tablespoon maple syrup or honey
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon Herbamare
Instructions
Preheat oven to 200 or 225/250 if needed degrees F.
Use a knife to cut out the tough inner rib that runs lengthwise through the center of each kale leaf. Then cut the kale into large pieces.
In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, or two, and pour the mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.
Use one very large cookie sheet or two medium sized sheets and distribute the kale evenly so they are in one layer. Bake for about 30-40 minutes, removing the pans every so often to stir and flip the leaves. You should only need to do this 2 to 3 times during cooking. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up. Once they are done, let them cool on the cookie sheets then transfer to a bowl to serve.
**Nut-Free Variation: Replace the almond butter with sesame tahini or sunflower seed butter and nutritional yeast can be added for different flavor and consistency
