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These delicious kale chips blend good fats, fiber, all sorts of vitamins and minerals (trying to avoid getting to “sciency” here) and the best part… They taste awesome and are kid approved.

This makes a great healthy snack that can be left on the counter and people can pick at it as they want a snack. You won’t feel too guilt because it is all healthy ingredients. It can also be a good way to get your kiddos to eat their green veggies which are so good for us loaded with fiber and vitamins kids and adults need. 

The best part about this recipe is that it can be adjusted pretty easily and you can season the kale chips to your mood. You can make them slightly sweet, savory, or adjust the oil and nutbutter to suit any allergies or eating aversions. 

Kale Chips Recipe at Healthy Altitudes

Preheat the oven on Convect at 250 or bake 350. The secret is to convect (if possible at a lower temperature for longer to dry the chips) or bake and keep an eye on the chips so they don’t burn and get flipped at the right moment. 

Step 1
Open package of kale and if it is already washed… easy. Put in in the bowl. (I like to take out the big stemmy pieces and put them in a food processor for smoothies, etc) 

Step 2

Use olive oil or grapeseed oil or avocado oil to lightly cover kale chips (about a tablespoon to start) Add more if necessary. You want the kale to turn a nice great as you massage the oil in with your hands. avoid making them too oily though. 

Step 3

Add nutbutter slowly with a knife as you are massaging it all over the kale chips. Peanut butter and almond butter are favorites in our house. (about a tablespoon or two) 

Step 4 

Add salt to taste, a pinch of Kale Chips Recipe at Healthy Altitudesbrown sugar, or you can even add a little pepper for some zing. 

Put these babies in the oven on convect at 250 for about 30 minutes or bake at 350 for about 15-20 minutes. Every oven is different so check often. When the tops get a little crispy or firm flip the chips over with a spatula. and bake some more. These are great as a basic recipe. I have made them with garlic and salt and tahini, sunbutter brown sugar and cinnamon, and the traditional almond butter or peanut butter. All of them were kid approved. 

Categories: BlogRecipes

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