Just because there is kale in them doesn’t necessarily mean they are a healthy snack, at least not where I am concerned.
Allyson Kramer’s Easy Cheesy Chipotle Kale Chips have no added fat, so that makes them amazing from a nutritional standpoint.
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 104
Did I like it? Yes. They are different than the heavily coated kale chips that I have been used to enjoying from the store or farmer’s market. But they are still super crunchy and very tasty.
Was it easy to make with readily available ingredients? The only tricky ingredient is cashew butter. Not only is it not sold everywhere, but where I can find it, it’s very expensive.
What specifically did I like about the recipe? Who doesn’t love a kale chip?
Did my husband like it? He took one look at the jar of kale chips and said that they look just like a jar of legalized marijuana from Colorado. He showed no interest in actually ingesting any.
Did my teenage daughter like it? It would be unfair of me to base anything on this first batch that I made, since they were overcooked, but she did say that she liked them. She just didn’t eat too many.
Would I make it again? Yes, but I’m going to try some of the other recipes that I linked to above.
Is there anything I would do to improve on it if I made it again? I would be a lot more careful when laying out the kale chips onto the baking tray. I just kind of sprinkled them on, being careful not to put them on top of each other. But I was not careful about each individual kale chip not folding and creating a double layer on top of itself. This created a problem for my kale chips and forced me to have to bake them a lot longer, causing many to be overcooked. I won’t do that again!
Overall Grade (completely unscientific, I admit): A
Have you made Dr. Fuhrman’s Kale Krinkle Chips? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are great.