Kale has presented itself as the shining vegetable of the decade. It is incredibly nutrient dense, packing huge amounts of iron, potassium and vitamin A in every serving that will help make you stronger, boost your immune system and improve the condition of your skin & hair. Kale is also high in dietary fibre, which takes time for your body to break down making you feel fuller for longer, so although it’s hugely healthy for you to wolf down these versus that bag of Lays or Doritos, you won’t actually feel inclined to do so!
The absolute icing on the cake is that kale has a very low sodium content, so is truly a wonderfully crunchy, super healthy alternative to traditional potato crisps. So get munching on that kale! If you find the taste of baked kale a little odd at first I urge you to plough on because you will soon be totally converted, and I personally find these peanut butter kale chips particularly moreish! Aside from being totally delicious, peanut butter is also incredibly healthy as it contains a lot of protein & healthy fats, making these kale chips the perfect tasty afternoon pick-me-up to see you through till dinner. I think the nutty flavour tastes delicious with the crunchy kale, but if you fancy a more subtle flavour you can also try my Garlic Salt Kale Chips! I hope you love my kale chips as much as me and would love to know which you prefer if you get round to trying both recipes.
- 1 tbsp coconut oil
- 100g kale
- 1 ½ tbsp peanut butter
- 1 tsp honey
- Pre-heat the oven to 150°C.
- Wash & dry the kale.
- Tear the leaves from the stems, placing the leaves in a large mixing bowl & discarding the stems.
- Line a baking tray with baking paper.
- Place the (melted) coconut oil, peanut butter & honey in a separate bowl & mix well.
- Add the peanut butter dressing to the large mixing bowl.
- Using your hands, make sure every piece of kale is covered in the peanut butter dressing.
- Place the kale on the baking tray in a single layer.
- Place the baking tray in the oven for 5 mins.
- After 5 mins, move the kale chips around so that they cook evenly & place back in the oven for a further 5-10 mins, or until the edges of the leaves begin to turn brown.
- Remove the baking tray from the oven & turn off the heat.
- Allow the kale chips to cool completely.
- Store in an airtight container at room temperature for up to 1 month.