Kale chips have been around for a while now and although I love the original version, it's nice to get creative sometimes too. Almond butter adds a toasty richness to this salty snack. I used creamy almond butter but you can use crunchy instead to add some extra texture. Either way, you end up with a protein, healthy fat, and fiber-packed snack that's sure to satisfy your afternoon salty snack craving. Although, I've also been known to snack on these mid-morning as well.
What seasoning do you use for kale chips?
Aleppo pepper is commonly used in Middle Eastern cuisine. It provides a deeper flavor than standard red pepper flakes and packs a punch if you use enough of it. Combining aleppo pepper with garlic powder adds a complex, savory flavor to these chips.
How do you make kale chips?
It's very important to wash and dry the kale thoroughly before baking it. Otherwise, you will end up with soggy chips and nobody wants that. I like to wash the leaves whole, pat them dry, then remove the ribs and stems. I try to tear the kale off the ribs into approximately 2.5" diameter pieces, but they are definitely not always perfect. Because the pieces are different sizes, they will cook at different rates. But you can always pull the finished ones out before the others.
Massaging the kale is the next step after the almond butter coating has been thoroughly mixed. Adding a little massage makes sure the almond butter goodness gets into all those little nooks and crannies on the edges of the kale leaves. The edges get saturated with the coating and crisp up beautifully in the oven.
How do you make kale chips crispy?
Laying the kale leaves out as flat as possible on the sheet pan will give them the best chance of crisping up completely. This is easier said than done if you have extra curly pieces of kale. Do your best and you can spread them out better after they've softened up a bit in the oven. Unless you are an expert at processing kale leaves, you're going to have different sized pieces. I usually let the chips bake for about 15 minutes before I check on them. At that point, I spread out the ones that have curled up and give them a few more minutes. Some pieces may even be done at this point.
Once your first chip is ready, you'll need to check on them every few minutes to take them out as they finish. All of the chips are usually done by 45 minutes. Place them on a plate to cool before storing them in an airtight container in the fridge. I've kept them in the fridge for up to a week and they've still been deliciously crisp. But if I'm being honest, they're rarely around for that long.
Spicy Almond Butter Kale Chips
- Preheat oven to 350°F.
- Wash and dry kale thoroughly. Remove center ribs and tough stems. Tear into large pieces, about 2.5" diameter.
- Combine all other ingredients in a small bowl. Whisk until well combined.
- Line a sheet pan with foil. Place kale pieces on foil and drizzle almond butter mixture over them.
- Using your hands, massage kale with almond butter mixture until kale is well coated.
- Bake for 25-45 minutes. Some chips will be done earlier than others. Take them out when they are crisp and lightly browned.
- Store in an airtight container in the fridge for up to one week.