I have tried to make kale chips tons of times and they are usually good to eat just when they come out of the oven, but then they get soggy. This recipe, though, finally worked. I wanted them to take on a cheese-like flavor with the coating and most recipes use cashews to accomplish this. My issue is that Jeremy is allergic to cashews, so I decided to try macadamia nuts. I am not sure that the kale chips actually taste cheesey, but they taste really really good. There is something about the sweetness of the nuts and the smokiness of the paprika that really hits the spot. If you don’t have smoked paprika, plain paprika can work just fine.
Prep Time: 5 minutes
Cook Time: 30 minutes
- 1 bunch of kale or 8 cups of bagged organic kale (1/3 of the package)
- 1/2 cup crushed macadamia nuts
- 2 tbsp. coconut oil, melted
- 1/2 tsp. salt
- 1/2 tsp. smoked paprika
- Pre-heat the oven to 300 degrees.
- Line a baking sheet with parchment paper.
- Wash and dry the kale and rip into bit sized pieces, excluding the stem and place into a medium bowl or alternatively, place pre-cut kale into a medium bowl.
- Pour melted coconut oil over the kale and make sure leaves are well coated.
- Place the leaves onto the baking sheet.
- If you nuts are not ground, place in a food processor and finely grind.
- In a small bowl, combines the nuts, salt and paprika.
- Sprinkle mixture over the kale leaves.
- Bake in the oven for about 30 minutes, but check halfway and frequently thereafter.
- Once chips have reached desired crispness, you turn off the heat in the oven and let them sit for another 30 – 60 minutes to make sure all the moisture is removed. If you are in a hurry, you can skip this step, which admittedly, I usually do.
- Store in an airtight container, if you have any left to store!