These crispy, crunchy kale chips satisfy salty cravings and keep your snacking game healthy and fun!
- 1/4 cup 88 Acres Watermelon Seed Butter Unsweetened
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- Dash of cayenne
- 2 tablespoons water
- 1 bunch flat Tuscan kale
Preheat oven to 250 degrees. Arrange oven racks in upper-third and lower-third of oven.
Line the 2 baking trays with parchment paper to avoid sticking.
Place Watermelon Seed Butter in a small bowl. Add sea salt, cumin, cayenne and warm water and stir until mixture is smooth. Set aside.
To prepare the kale, wash each leaf thoroughly and tear leaves from thick center stems. Tear each leaf into smaller pieces, approximately 4 inches in size, and put into a large bowl. When all of the kale is torn, pat it dry with a clean towel.
Pour the seed butter mixture on top of the kale. With clean hands, massage the kale, fully coating it with the seed butter mixture. Make sure every piece of kale is completely covered with the seed butter mixture, squeezing the leaves between your hands. Be prepared to get your hands messy! Once the leaves are completely covered, divide the kale onto 2 baking trays in a single layer. Avoid overlapping the leaves to ensure they get crispy.
Place the trays into the preheated oven. Turn the kale gently every 20 minutes or so, until the kale is crispy, approximately 1 hour and 20 minutes. Once baked, allow the chips to cool on the trays, then remove and store in a sealed container.