As opposed to the classic potato chip, kale is low in calories, high in fiber, and has zero fat. It is also great for aiding in digestion.
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- 2 large bunches of kale, stems and inner ribs removed
- 1 small lime, juiced
- 2 Tbsp. organic extra virgin olive oil
- 2 Tbsp. almond butter
- 1 Tbsp. raw honey
- ½–1 tsp. crushed red chili flakes
- ½ tsp. Herbamare or another organic spice blend
- Preheat oven to 250 °F. Note: Baking kale chips at any temperature over 250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it. Sanoviv suggests using a dehydrator.
- Cut kale into large pieces.
- In a small bowl, whisk together the remaining ingredients.
- Place the kale into a large bowl and toss with the mixture. Use your hands to gently toss the mixture, coating each leaf. Distribute the kale evenly, in one layer, on a large baking sheet. Bake for about 40 minutes, flipping the leaves periodically. You should only need to do this 2–3 times during cooking. Note: If chips are not crisp and dry at the end of cooking time, put them back in the oven until they are crisp.
- Allow the chips to cool on the baking sheet, then transfer to a bowl to serve.
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