NUTTY KALE CHIPS
- ½ cup raw almond butter
- ¼ cup canola oil
- kosher salt
- 4 cups baby kale leaves
- Preheat oven to 325 degrees. Set 2 racks on 2 baking sheets.
- Whisk almond butter with oil and season with salt. Add the kale leaves and “massage” to coat. Arrange leaves on racks in a single layer.
- Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp. Let cool completely before serving. The leaves will crisp up as it cools.