In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Leafy greens such as kale are known for their rich vitamin, mineral and antioxidant content. They are a great source of particularly vitamin K and nitrates, which can help reduce blood sugar and improve arterial function. Some studies show a link between a higher consumption of leafy greens with lower risk of coronary heart disease. Add almond butter to the mix and you get even more of those heart-healthy vitamins, minerals plus monounsaturated fats and loads of fiber. This recipe is a great way to include kale in your diet and promote heart-health.
The spicy almond butter makes all the difference in taste – these kale chips are crispy, savory with a rich nutty flavor. It might just be your next favorite snack. Try it out!
For almond butter
- 2 cups (300g) almonds
- 1/8 teaspoon Pink Himalayan salt (optional)
For Kale chips
- 2 bunches kale
- 2 tbsp. almond butter or any other savory butter made with the NutraMilk
- 1 tbsp. olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder or substitute curry powder, we make them both ways
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- Making almond butter
- Place almonds and salt in the NutraMilk container.
- Press Butter cycle, set for 12-13 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Set aside 2 tbsp. for recipe and store the rest for later use.
- Preheat the oven to 325 and spray a baking sheet with nonstick spray or olive oil. While the oven is heating,
- Prep the kale: wash the kale and dry thoroughly with paper towels. Cut the rib out of the middle and discard. Tear the rest into chip-sized pieces.
- In a small bowl combine the nut butter, oil, and spices with a whisk.
- Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture.
- Lay the kale leaves out flat on a baking sheet. Do not overlap (work in batches if necessary). Bake for 10-11 minutes until crisp, but still green. Enjoy!