These scrumptious kale chips offer just the right amount of comfort and crunch. The combination of nutrition-packed kale and antioxidant-rich walnuts, spiced up with mustard and aged cheddar cheese, make this a great treat that is also good for you. They're perfect as an after-school snack.
Servings: Makes about 6 cups
1 large bunch fresh kale
1 cup walnut pieces
1/2 cup shredded extra old cheddar cheese
2 tablespoons Dijon mustard
1/3 cup water
Heat oven to 350 F.
Tear kale leaves into bite-sized pieces and remove ribs. Wash and dry leaves thoroughly and set aside.
In a food processor, combine walnuts, cheddar, Dijon and water. Pulse into a paste.
Transfer paste to a large mixing bowl and add kale leaves, tossing to coat evenly. Remove large clumps from leaves or spread out on leaves. (Do not apply too much walnut mixture on the kale leaves as this will prevent even drying.)
On parchment-lined baking sheets, place a single layer of kale leaves a finger width apart.
Bake 1 sheet at a time on the centre oven rack for 15 to 20 minutes until crisp. (Do not let the chips brown as they will taste bitter.)
Chips will keep in airtight container for up to 1 week.