All the flavor of prime barbecue feast in a superfood-packed form.
Makes 2 servings
1 large bunch curly kale
¼ cup your favorite barbeque sauce
1 tablespoon olive oil
3 tablespoons hemp seeds
Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper.
Wash the kale and dry very thoroughly with a kitchen towel. (The better you dry the kale, the less time it takes to cook). Strip the kale leaves away from the stem, and place the leaves in a large bowl. Tear any especially large leaves into halves or thirds.
Add the barbeque sauce, olive oil, and hemp seeds to the kale. Use your hands to gently massage and distribute evenly amongst the leaves.
Spread the leaves out onto the prepared baking sheets in a flat layer, and bake for 75-90 minutes, tossing once about an hour into cooking, or until leaves are dry and crispy. Be sure to keep a close eye on the kale at the end of cooking to prevent burning. Kale crisps may be stored in an airtight container for up to 2 weeks, and may be re-crisped by placing in a warm oven for several minutes before serving.
Originally posted on NavitasNaturals.com. Recipe by Julie Morris.
