Spicy Almond Butter Kale Chips

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Leafy greens such as kale are known for their rich vitamin, mineral and antioxidant content. They are a great source of particularly vitamin K and nitrates, which can help reduce blood sugar and improve arterial function. Some studies show a link between a higher consumption of leafy greens with lower risk of coronary heart disease.  Add almond butter to the mix and you get even more of those heart-healthy vitamins, minerals plus monounsaturated fats and loads of fiber. This recipe is a great way to include kale in your diet and promote heart-health.

The spicy almond butter makes all the difference in taste – these kale chips are crispy, savory with a rich nutty flavor. It might just be your next favorite snack. Try it out! 

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Kale chips

  • 2 bunches kale
  • 2 tbsp. almond butter or any other savory butter made with the NutraMilk
  • 1 tbsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder or substitute curry powder, we make them both ways
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. salt

INSTRUCTIONS

  • Making almond butter
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside 2 tbsp. for recipe and store the rest for later use.
  • Preheat the oven to 325 and spray a baking sheet with nonstick spray or olive oil. While the oven is heating,
  • Prep the kale: wash the kale and dry thoroughly with paper towels. Cut the rib out of the middle and discard. Tear the rest into chip-sized pieces.
  • In a small bowl combine the nut butter, oil, and spices with a whisk.
  • Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture.
  • Lay the kale leaves out flat on a baking sheet. Do not overlap (work in batches if necessary). Bake for 10-11 minutes until crisp, but still green. Enjoy!

 



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