A bold, flavorful kick makes these spicy kale chips irresistibly crunchy with a coating of almond butter richness. The almond butter adds a rich, nutty flavor that balances the heat, making each bite irresistibly savory. Perfect for snacking, they’re easy to make and satisfy both spicy and salty cravings!
Recipe Highlights
Bold Flavor: The perfect balance of spice and nuttiness with a little protein boost from the almond butter.
Super Crunchy: Satisfyingly crisp with every bite.
Easy to Make: Simple ingredients and quick prep. Looking for more tasty ways to use kale? Try my fresh kale salad or venison sausage and gnocchi soup!
Ingredients
- Kale: Curly kale (green or red) is ideal for chips since its ruffled edges create more surface area, helping it crisp up beautifully.
- Almond Butter: I love the nutty flavor of almond butter. It also has the perfect consistency for these crispy kale chips. You can use your favorite nut butter as well!
- Spices: I like to use Aleppo pepper because it provides a deeper flavor than standard red pepper flakes and packs a punch if you use enough of it. Cayenne pepper can also be used. The other spices can be customized to your liking. For a smoky twist, add some homemade BBQ seasoning or smoked paprika!
See recipe card for quantities.
Equipment
Recommended
Salad Spinner
A salad spinner removes excess water, preventing the kale from steaming instead of crisping in the oven. Dry leaves ensure the perfect crunch!
How to Make Spicy Kale Chips
These kale chips come together in a few simple steps. Read below for how to make them!
- Step 1: Preheat oven to 350°F. Remove center ribs and tough stems. Tear into large pieces, about 2.5" in diameter. Add kale pieces to a salad spinner and wash and dry the kale thoroughly. If the kale isn't fully dry on the surface, arrange the kale pieces on a clean kitchen towel and let them air dry.
- Step 2: Combine all other ingredients in a small bowl. Whisk until well combined.
- Step 3: Line a sheet pan with foil or parchment paper. Place kale pieces on foil and drizzle almond butter mixture over them.
- Step 4: Using your hands, massage kale with the almond butter mixture until kale is well coated. Arrange the kale pieces in a single layer on the baking sheet.
- Step 5: Bake for 25-45 minutes. Some chips will be done earlier than others. Take them out when they are crisp and lightly browned.
- Step 6: Store in an airtight container in the fridge for up to one week.
Pro Tip
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.
Storage
These kale chips can be stored in an airtight container in the fridge for up to one week. I prefer not to store them at room temperature due to the almond butter coating.
Serving Suggestions
Enjoy these crispy kale chips on their own as a balanced and healthy snack, or serve them as a unique veggie side for any main dish! Give my homemade potato chips a try next!
Recipe FAQs
Yes, you can substitute almond butter with cashew butter or peanut butter for a different flavor twist.
Absolutely! Add more or less chili flakes based on your spice preference.
Yes, removing the thick stems helps the kale bake evenly and ensures a crispy texture throughout.
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Thank you!
Annie
📖 Recipe
Spicy Kale Chips with Almond Butter
Ingredients
- 1 bunch curly kale
- ⅓ cup almond butter
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon aleppo pepper
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F.
- Remove center ribs and tough stems. Tear into large pieces, about 2.5" in diameter. Add kale pieces to a salad spinner and wash and dry the kale thoroughly. If the kale isn't fully dry on the surface, arrange the kale pieces on a clean kitchen towel and let them air dry.
- Combine all other ingredients in a small bowl. Whisk until well combined.
- Line a sheet pan with foil or parchment paper. Place kale pieces on foil and drizzle almond butter mixture over them. Arrange the kale pieces in a single layer on the baking sheet.
- Using your hands, massage kale with the 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.
Notes
- Curly kale (green or red) is ideal for chips since its ruffled edges create more surface area, helping it crisp up beautifully.
- I love the nutty flavor of almond butter. It also has the perfect consistency for these crispy kale chips. You can use your favorite nut butter as well!
- I like to use Aleppo pepper because it provides a deeper flavor than standard red pepper flakes and packs a punch if you use enough of it. Cayenne pepper can also be used. The other spices can be customized to your liking. For a smoky twist, add some homemade BBQ seasoning or smoked paprika!
- 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.
- These kale chips can be stored in an airtight container in the fridge for up to one week. I prefer not to store them at room temperature due to the almond butter coating.
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