Nut Butter Kale Chip Variation

We’ve recommended making kale chips dozens of times over the years, but lately many of our members are recommending an updated variation on the recipe with a nut butter blended into the oil and seasoning blend. Use whatever you have available, though most folks are suggesting almond butter or tahini. Keep it simple or play with the seasonings. Scale the recipe up as needed for multiple batches, using kale, collard greens or greens from kohlrabi or cauliflower.

Ingredients

• Pinch or garlic or onion powder, if desired

• 1/2 teaspoon chile powder or seasoning mix

• Scant tablespoon oil

• 1 heaping tablespoon of nut or seed butter

• 1 bunch kale or collard greens, stems removed and torn into roughly 2″ pieces

Blend the nut butter with oil and spices until smooth. Massage evenly over all the greens pieces. Oil a large baking sheet and lay our kale pieces in a single layer, using more than one sheet for larger batches. Bake in a preheated 325 degree oven for about 10-12 minutes.

Submitted by Sara Jones, Tucson CSA