Kale chips are a healthy alternative to high fat, greasy potato chips!

• 1 bunch kale
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 1/2 small lemon juiced
• 1/2 cup raw cashews (optional)

Preheat the oven to 250 degrees Fahrenheit. Clean kale in cold water. Using a salad spinner or towels, dry leaves well. Remove ribs and tear into bit size pieces. Using the Puree & Simple™ Blender (or in a blender or food processor) pulse red pepper flakes, lemon juice and cashews until they are crumbled up but not creamy.  In a large bowl, coat the kale pieces with the cashew mixture and lay out on a baking sheet. Drizzle with the olive oil and place in the oven. Cook time will be 45 minutes to 1 hour. Check the kale after 30 minutes to ensure it is not drying out and flip if necessary. Transfer to cooling rack and serve when cool.

Recipe Yields: 6 Servings

Store kale chips in air tight container for up to 1 week.

Kale is low in calories and has many nutritional benefits. It is also an excellent source of vitamins and dietary fiber.