Peppery Kale Chips
These peppery kale chips, one of Kyra Williams Fitness’ clean eating recipes, are so delicious, they taste just like the store-bought ones but more cost effective.
Clean eating, low carb, gluten free, grain free, Paleo, Primal, vegetarian, vegan, Lactose and dairy free
Ingredients:
1 pound kale, torn into pieces, no stems
1 cup unsalted cashews, soaked for 2 hours and drained
2 medium sized red peppers, roughly chopped
2 T olive oil
2 tsp lemon juice
1/4 tsp cayenne pepper
salt to taste
cooking spray
Directions:
I like to use the bagged kale that has already been torn into pieces and no stems, but you can do this on your own.
Drain soaked cashews and place in blender or food processor, with red peppers, olive oil, lemon juice and cayenne pepper. Blend until smooth.
Pour the mixture onto the kale in a big bowl and massage it all in so it’s all over the kale as evenly as possible.
Spray two or three cookie sheets and spread the kale evenly. Salt as needed. Bake at 115 degrees or on your oven’s lowest setting for 7-8 hours, until the chips are full dried.
Nutrition:
*Makes 6 servings*
Calories – 202
Carbs –8g
Fat – 5g
Protein – 2g
Your Coach,
Kyra
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!