Spicy Chili Lime Kale Chips : A Recipe from Michelle Pfennighaus
Michelle Pfennighaus’ recipe for Chili-Lime Kale Chips, from her blog findyourbalancehealth.com.
Chili-Lime Kale Chips – A Recipe from Michelle Pfennighaus
Do you have a small love affair going on with kale? If so, I’m not surprised. I got my hands on some kale this week and turned it into a new version of kale chips that I couldn’t stop bragging about for days. You know how it is when you really nail a recipe and it turns out amazing and you do a little happy dance and proceed to eat all of it immediately? It was like that…
Serves: 2 to 4
Prep Time: 10 minutes
1 head of green curly kale
Juice of 2 limes
2 Tbs olive oil
1/2 cup cashews, ground to a powder
2 Tbs chili powder
1 Tbs salt
1. Preheat oven to 350F. Rinse kale leaves and shake dry. Tear leaves into chip-sized pieces. Reserve the stems for another use, like vegetable stock.
2. In a large bowl, combine kale with all other ingredients. Mix with your hands until kale looks wet and seasoning is evenly distributed.
3. On two large cookie sheets, spread out kale leaves the best you can so they are flat and not overlapping.
4. Bake for about 8 minutes. Flip and move chips around to cook evenly. Bake another 8 minutes or so. When they are done they should be absolutely crispy. Once crisp they tend to burn quickly so check on them every minute or so towards the end!
About Michelle Pfennighaus
Michelle-Pfennighaus-HeadshotMichelle Pfennighaus, Certified Health Coach, healed herself from IBS and overwhelming anxiety through diet and lifestyle changes – including a good amount of kale! She has now led hundreds of clients through her whole foods based detox program and has been featured on CBS, NPR and the movie “Lemonade” with her inspiring story. Learn more about Michelle and her 21-Day Detox here.