Even though the recipe calls for two bunches of kale, once out of the oven, there isn't really that much to go around. I like to use the full teaspoon of chili flakes, which creates a medium-spiciness. Use 1/2 teaspoon for a mild spiciness. I have found that baking kale chips at any temperature over 250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it.
Ingredients
2 bunches
kale
inner ribs removed
1 small
limes
juiced
2 tablespoons
extra virgin olive oil
2 tablespoons
creamy roasted almond butter
1 tablespoons
maple syrup
1 teaspoons
crushed red pepper flakes
½ teaspoons
Herbamare