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    Peak to Plate » Recipes » Vegetables

    Spicy Almond Butter Kale Chips

    Published: Sep 10, 2020 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    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.

    almond butter kale chips

    almond butter kale chip ingredients
    salt, pepper, and garlic powder
    kale close up

    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.

    washed kale on towel
    kale on sheet pan
    kale with almond butter coating

    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.

    almond butter coating in bowl
    kale coated in almond butter

    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.

    almond butter kale chips
    almond butter kale chips on wood plate.

    Spicy Almond Butter Kale Chips

    Annie Weisz
    Toasty almond butter meets crispy kale with a little kick for a delicious snack or side dish.
    5 from 2 votes
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Course Side Dish, Snack
    Cuisine American
    Servings 6
    Calories 179 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 bunch kale
    • ⅓ cup almond butter
    • ¼ cup canola oil
    • ½ teaspoon garlic powder
    • ¼ teaspoon aleppo pepper
    • salt and pepper, to taste

    Instructions
     

    • 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.

    Nutrition

    Calories: 179kcalCarbohydrates: 5gProtein: 4gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 59mgPotassium: 215mgFiber: 1gSugar: 1gVitamin A: 2189IUVitamin C: 26mgCalcium: 81mgIron: 1mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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