- 1.5 cups kale, packed, stems removed
- ¾ cup almonds, ground
- ¼ cup hemp hearts
- 2 Tbsp ground flax seeds
- ¼ tsp salt
- ¼ tsp cayenne *optional
- 1 Tbsp maple syrup
- 1 tsp ground cinnamon
- Preheat oven to 250 F and line a baking sheet with parchment paper.
- In a food processor, combine all ingredients until the texture resembles coarse pesto. If using a blender, begin by pureeing the kale with 1 Tbsp of water, then add the remaining ingredients and blend well.
- Spread the mixture onto the lined baking sheet. Using slightly damp hands or a rolling pin, press the mixture evenly into an ~ 8 x 8 square.
Historically these little green crisps may have been referred to as “hippie-food”. I’m proud that say that recipes like this have become more mainstream and are actually very easy to put together. 
Kale seems to top the trendy, health-halo promoting green, and rightfully so. At only 36 calories per cup, you’ll get close to 100% of your daily need for vitamin A and C along with kale’s detoxification and cancer-preventing phyto-nutrients.
For any of my nutrition nerds out there that want to learn more about the specifics of kale, WH Foods and Happy DIY Home have a comprehensive summary on the benefits of lacinato kale.
I love my Kale Chips, but let’s be honest, we all need some variety. Let’s keep our interest in kale fresh with adding another recipe to your repertoire.
These crisps provide a savoury, sweet and spicy alternative that is sure to please the whole family. I added some extra kale to this recipe – hence the bright green colour! If you’d like them a little less “green”, simply add 3/4 – 1 cup packed kale instead of 1.5-2 cups.
I will admit, the blender is not the BEST tool for making these. I would highly recommend using a food processor (even a small one) instead of a blender for this recipe.
I hope you enjoy these as much as I did!
