Nutty Baby Kale Chips

• 1/2 cup raw almond butter
• 1/4 cup canola oil
• Kosher salt
• 4 cups baby kale leaves

1. Preheat the oven to 325.
2. Set 2 racks on 2 large baking sheets.
3. In a large bowl, whisk the almond butter with the oil and season with salt.
4. Add the kale leaves and massage to coat.
5. Arrange on the racks in single layers.
6. Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp.
7. Let cool completely before serving (the leaves will crisp up as they cool).

almond butter, canola oil, kosher salt, baby kale leaves

Taken from www.foodandwine.com/recipes/nutty-baby-kale-chips (may not work)