True story, I ate all of the kale chips over a 24 hour period and I felt it. Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit. I couldn't help myself! The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element. It's hard to go wrong with a tasty, crispy, healthy snack.
Right after I saw this recipe I visited an apple orchard with a huge farmer's stand. The kale caught my eye and I immediately knew what I was going to do with it when I got home. I'm not a fan of curry, so I modified the original recipe to handle my favorite love - smoked paprika. Make this healthy snack soon, just don't eat it all yourself!
One Year Ago - Fudge S'more Bars
Smoked Paprika Kale Chips
Adapted from Shutterbean
Yield - 1-4 servings
1 large bunch flat leaf (lacinato) kale
1/4 cup ground cashews
1/2 cup nutritional yeast
3 heaping teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons maple syrup
- Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
- Rip the stems out of the kale and rip into large-ish pieces. Wash and dry completely.
- Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup. Whisk to combine.
- Toss in the kale and massage to coat evenly.
- Spread the kale in a single layer on the baking sheets. Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
- Let cool before storing.