|Pumpkin (or butternut) spice kale|
1 bunch of kale
1 cup butternut or pumpkin puree
1/4 cup coconut milk
2 T. coconut oil, melted
1-2 tsp. cinnamon, depending on your preference
|When do I get some pumpkin-spice kale chips?|
Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper. Optionally, this kale may be dried in a food dryer.
Wash your kale and tear into bite-sized pieces. Some say you should dry the kale after washing but I usually skip this step. Place the kale pieces in a large bowl.
Puree your squash in a food processor. Blend in cinnamon, coconut milk and melted coconut oil.
Pour the squash mixture on top of the kale. Massage it in with your hands. Try to make sure all the kale pieces are covered.
Spread the kale on the baking sheets. Place in the oven for about 15 minutes, monitoring to avoid overcooking.
Store cooled kale in a container.
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