If you read my Friday Favorites post, you’ll know I was sick this weekend and feeling very sorry for myself. I made the most of the situation, though, since staying home to rest meant lots of time to cook!
These crispy kale chips are very easy to make, and they’re a great snack item to have around when you want something crunchy and savory but still healthy. If you don’t have cashew butter, you can try using almond butter or tahini instead, and either of those will work fine too.
In non-food news, I have a new job! I’m still at the same agency, but instead of doing the arts and wellness programming at the senior center, I’m the new Development and Communications Manager for the whole agency! I’m thrilled about the position and the work I’ll be doing, and as a bonus, I’ll be there Monday through Friday (no more Sundays like at my previous position). Hurrah!
It’s been a busy day, so I’ll make this a short post. Hope you enjoy the recipe, and have a fantastic week!
Crispy Kale Chips
- 6–8 large kale leave, stems removed and leaves torn into 3-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp cashew butter
- 1 Tbsp nutritional yeast flakes
- 1 tsp lemon juice
- 1/2 tsp flaky sea salt
- Preheat the oven to 300°. In a large bowl, combine all ingredients but the kale and stir to combine. Add the kale and mix with your hands, making sure leaves are completely coated.
- Spread kale leaves evenly on two baking sheets. Bake for 15 minutes, turn, and bake for another 10 to 15 minutes, until dry and crispy. Let cool. These keep for about a week in a sealed container.