• Baked Nacho Kale Chips Recipe

    Baked Nacho Kale Chips | stupideasypaleo.com

    Recently, I bought a pretty tasty bag of seasoned kale chips from Whole Paycheck. Whilst I sat munching them down, I thought, “I can make these. Why the heck am I spending $6 for a teeny tiny bag of something I can make myself?!”

    Sadly, though, I now cannot eat plain kale chips ever again. This recipe for Baked Nacho Kale Chips has ruined me!

    Baked Nacho Kale Chips Recipe

    Preparation 15 mins 2017-03-29T00:15:00+00:00
    Cook Time 25 mins 2017-03-29T00:25:00+00:00
    Serves Serves 2     adjust servings

    Ingredients

    • 1 very large bunch kale
    • 1/4 cup (~35 grams) coconut butter or cashew butter
    • Juice of 1 lemon
    • 12 ounce jar (350 mL) roasted red bell peppers, drained
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper

    Instructions

    1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper (my preference…the kale will not stick) or foil.
    2. Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
    3. Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
    4. Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You’re going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and doesn’t overlap. Repeat with the other half of the kale.
    5. Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
    6. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.

    by

    Baked Nacho Kale Chips | stupideasypaleo.com
    Baked Nacho Kale Chips Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2
    Ingredients
    • 1 very large bunch kale
    • 1/4 cup (~35 grams) coconut butter or cashew butter
    • Juice of 1 lemon
    • 12 ounce jar (350 mL) roasted red bell peppers, drained
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    Instructions
    1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper (my preference…the kale will not stick) or foil.
    2. Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
    3. Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
    4. Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You’re going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and doesn’t overlap. Repeat with the other half of the kale.
    5. Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
    6. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.

     

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    Baked Nacho Kale Chips | stupideasypaleo.com

     

    IMG_3961

    ^^This is the original photo from April 2013! Getting better!

    Have a question about this Baked Nacho Kale Chips Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    40 thoughts on “Baked Nacho Kale Chips Recipe

    1. I got addicted to those packaged “cheese” kale chips while i was on vacation, and sadly I do not live near a whole foods. I was so excited to make my own and all went well until I baked them. Maybe my oven was running hot, I don’t know, but they did not dry out before they began to burn. Waste of ingredients!! But I’ll give it another shot because the flavor was amazing, just user error. Boo.

      1. Hi Tiera! You definitely want a low oven…maybe even kick it down to 300. The kale chips will burn so fast if you don’t watch them like a hawk :/ Hope it goes better for you the second time!

    2. Yum! I subbed 1 tsp ground chipotle for the black pepper and added one clove of garlic. I did not have cashew butter but made my own from cashews in food processor first. Also did not have jar of roasted peppers, just tossed in a raw red pepper instead. These were unbelievable!!!

      1. Hi Karyn…I LOVE that you made some subs and made the recipe your own!! Kudos 🙂 I think the chipotle is a brilliant addition!

    3. I just made these. I used almond butter and added some nutritional yeast and garlic. They turned out really well! I even tried cooking some in the microwave for about 90 seconds. That works too, but I’m sure lessens the nutritional value. SO MUCH BETTER than any dorito!

    4. er mer gerd! Can you overdose on kale? Made a batch and consumed them off the dehydrator tray as I was supposed to be “storing them in zip loc bags”. Not sure if I’ll ever use my dehydrator for anything but ground meat jerky and these kale chips ever, ever, ever again. Yum.

    5. Old thread but just saw on fb, coconut butter and cashew butter are very different from one another, which would you recommend? I have a feeling they will both give very different flavors to the chips. Thx!

    6. Love the recipe, but I’m a little confused. I haven’t made these yet, but I bought the ingredients. The recipe says, “300F” and “150F.” Which is it?

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