These nutrient dense kale chips are a result of the left over mix from my Paleo Salmon Sticks. Every time I make the salmon, I end up with half a cup of left over plantain mix that I hate throwing out. I decided to use the left over as a mix to coat my kale chips with a few simple adjustments of adding the honey and if needed the extra virgin olive oil to thin it out.
Makes: 1 Bunch
- 4 oz (½ c) Plantain Chips, pulsed until pea sized
- 3 tbsp Wildflower Honey
- 1 egg
- 1 tbsp Ghee
- ½ tsp Sea Salt
- ½ tsp Pepper, freshly cracked
- 1 tsp Extra Virgin Olive Oil (optional).
- Pulse Plantain chips until pea sized (1/2 cup).
- Clean and tear kale into bite size portions.
- Mix remaining ingredients with the plantain chips.
- Loosely toss the kale into the mix, ensuring even coat throughout.
- Place in a dehydrator overnight.
- Ensure kale is dry before removing from dehydrator.
If using oven preheat to 250°F for approximately 20 minutes. Bake until edges are brown but not burnt.
- How to Make Kale Chips (Better) (everydayfoodblog.marthastewart.com)