Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Honey-Roasted Peanut Butter Kale Chips
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: About 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 41 mg
- Sodium
- 75 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: About 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 41 mg
- Sodium
- 75 mg
Ingredients
Directions
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10m
Easy
CLASS
- Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
- Whisk the peanut butter, oil and salt to taste together in a large bowl. Add the kale and gently massage the peanut mixture into the kale leaves.
- Transfer the leaves to the prepared baking sheets and arrange in a single layer. Bake until the kale is golden, 15 to 20 minutes, rotating the pans about halfway through the baking time. The kale will finish getting crispy as it cools. Serve and enjoy!
Cook’s Note
If the kale isn't dried out enough after 20 minutes of baking, lower the oven temperature to 200 degrees F and continue baking for another 15 minutes. The kale chips can be stored in an airtight container for a few days in the fridge.
