This recipe is inspired by my colleague Alissa Segersten’s recipe over at Nourishing Meals. To procure Firefly Kitchens’ Kim Chee Salt, head click this link or visit the Ballard Farmer’s Market in Seattle, WA.
1 large bunches kale, stems and inner ribs removed
1/2 small lime, juiced
1 tablespoons sesame oil
1 tablespoons cashew butter (can sub creamy almond butter)
1/2 tablespoon maple syrup
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon Firefly Kitchens Kim Chee Salt (or sub sea salt)
Preheat oven to 250 degrees F.
Tear leaf from kale stems and chop or tear into large pieces.
In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, and drizzle the nut butter mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.
Use one very large cookie sheet or two medium sized sheets and distribute the kale evenly so they are in one layer. Bake for about 30 – 40 minutes, removing the pans every so often to stir and flip the leaves 2 to 3 times while cooking. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up.
Once they are crisp, let them cool on the cookie sheets. Transfer to a bowl to serve.
PRO TIP: In humid climates, kale chips lose their crunch fairly quickly. Sticking them back on the cookie sheet for 5-10 minutes in a 200 degree oven will crisp them right bak up again.
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