Spicy Kale Chips with Almond Butter
These spicy kale chips are irresistibly crunchy with almond butter’s rich, nutty flavor that balances the heat. A bold, savory kick makes them the perfect snack for satisfying spicy and salty cravings. Easy to make and full of flavor!
Servings: 6
Calories: 179kcal
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.
Nutrition
Calories: 179kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 59mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2189IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 1mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
