Plantain Kale Chips

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

Ingredients:

• 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).

Instructions:

1. Pulse Plantain chips until pea sized (1/2 cup).
2. Clean and tear kale into bite size portions.
3. Mix remaining ingredients with the plantain chips.
4. Loosely toss the kale into the mix, ensuring even coat throughout.
5. Place in a dehydrator overnight.
6. 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.

Related articles

• How to Make Kale Chips (Better) (everydayfoodblog.marthastewart.com)