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» Pale Yellow

Cream together butter and sugar until pale yellow.

Smoked Paprika Kale Chips

Tracy Byrne

Smoked Paprika Kale Chips | Pale YellowTrue 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. Smoked Paprika Kale Chips | Pale YellowI 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.

Smoked Paprika Kale Chips | Pale YellowRight 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!

Smoked Paprika Kale Chips | Pale YellowOne Year Ago - Fudge S'more Bars

Print the Recipe!

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

  1. Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
  2. Rip the stems out of the kale and rip into large-ish pieces.  Wash and dry completely.
  3. Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup.  Whisk to combine.
  4. Toss in the kale and massage to coat evenly.
  5. 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.
  6. Let cool before storing.Smoked Paprika Kale Chips | Pale Yellow