With the Super Bowl coming, I started to see a lot of snack recipes in the food blogs. Between chicken wings, pizza and pretzels, it caught my attention the continuous appearance of kale chips. I tried kale before in smoothies and juices, blended with other vegetables and fruits. So I saw this recipe as an opportunity to test kale as the main ingredient. After watching a lot of food blogs with different ideas for preparing these chips, I decided on the version from A Spicy Perspective. I wanted to give them a more oriental taste, so I added peanut butter and ginger. And I wanted them to be spicier, so I also added some Tabasco sauce. I took the photos, and left the chips in a bowl in the kitchen. When I returned, I only found kale crumbs, they disappeared in the blink of an eye! (Lucky me, I try some of this chips while taking the pictures… I couldn’t resist).
The amazing flavor of these kale chips, come from the combination of the ingredients in the sauce. When I started interrogating who have eaten the kale chips with peanut butter, everyone was like, really, they had peanut butter? So the ingredients blend perfectly. The objective, while preparing them is to find the exact point where they are crispy but not burned. Seeing the amazing results of these kale chips, I think they will become part of my appetizers repertoire. Delicious plus healthy, what more can you ask for?
- 1 bunch kale
- 1 Tablespoon peanut butter
- 1½ teaspoon olive oil
- ⅛ teaspoon ground ginger
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- ⅛ Tabasco sauce
- Preheat oven to 180°C (350°F).
- Wash kale leaves and remove the stems. Pat dry with a kitchen towel.
- In a small bowl whisk the peanut butter, olive oil, ginger, chili powder, garlic, cayenne pepper, salt and Tabasco.
- Rub the kale leaves with the sauce. Make sure that all the kale leaves have sauce.
- Bake for 12-15 minutes, or until they are crisp but not browned.