Crispy Peanut Kale Chips

Ingredients

• 1 10-ounce bunch curly kale, stems trimmed
• Cooking spray
• 1/2 cup unsalted, dry roasted peanuts, finely chopped
• 1/4 cup ground flax seed, golden or brown
• 1/2 teaspoon low sodium jalapeño or chipotle seasoning or 1/4 teaspoon salt
• 2 egg whites

Preparation

1. Preheat oven to 400°F.
2. Rinse kale under cold water. Dry well with paper towels or dry dish towel.
3. Coat two baking sheets with cooking spray.
4. Place peanuts, ground flax and seasoning or salt on sheet of wax paper. Mix with your fingertips.
5. Place egg whites in large bowl and whisk until foamy with a wire whisk, about 10 seconds. Dip edges of kale leaves into egg then press into peanut mixture. Transfer kale leaves to baking sheets; spread out so leaves aren't touching. Coat tops of leaves with a layer of cooking spray.
6. Bake 10 to 12 minutes, until leaves crisp and peanuts are golden. Cool 1 minute before serving.
Source

National Peanut Board



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