Would I be a true nutrition blogger if I didn't have a kale chip recipe? I must admit that kale chips have never really excited me. Sure, I've made them. I've sprinkled them in salt & seasonings, tossed them in oil and baked them up. And yeah, they're OK, but they're not something that can truly satisfy that craving for a salty & crispy treat.

Until now.

It's been a lovely fall and the kale that I planted from seed way back in May is still going strong. The problem is, however, that I can only eat so many kale salads, kale smoothies, kale soups or kale sautes before I feel like crying.

So I've decided to give the old chip one more go.

But this time, the dressing needs to take the wheel. It kind of needs to be the star of the show, making the kale a mere crispy vessel. 

And oh my goodness. I'm just going to pat myself on the back for a sec.

Combine raw cashews, raw pumpkin seeds, nutritional yeast & raw honey in a food processor.

Pulse all of this together with salt, cayenne and a bit of garlic powder.

It'll look like a fine crumble.

Now, set aside your topping and prep your kale.

Wash, de-vein and break it into bite-sized pieces.

Add about 2 - 3 tbsp. of olive oil. Enough to really coat the kale.

Tell your cat to get off the table. 

And gently massage, ensuring that each leaf is coated in oil.

Top your oiled-up leaves with their co-star

And combine, again, ensuring that each leaf is coated.

Divide your kale on 2 or 3 parchment-lined cookie trays and bake on 300F for an initial 15 minutes. Toss them around on the sheet and bake for another 10 - 15 minutes (keep an eye on them if this is your first kale chip endeavour. Ovens definitely differ in how they heat and you don't want to burn your chips, but you also don't want them to be soggy. You'll figure it out).

mmm...mmmm!

Let them to rest on the cookie sheet for about 10 minutes before devouring all of them!

(Actually, they are quite filling, you won't be able to eat them all in one sitting, I promise.)

(You won't want to share them, though, and that's okay.)

The Only Kale Chip

• 1 bunch kale
• 2 - 3 tbsp olive oil
• 1/3 cup raw cashews
• 1/4 cup raw pumpkin seeds
• 5 tbsp nutritional yeast
• 1 tbsp raw honey
• pinch sea salt
• pinch cayenne pepper
• pinch garlic powder

1. Wash, de-vein and break the kale in to bite size pieces. Dry completely with a clean kitchen towel.
2. Massage kale with the olive oil ensuring all leaves are coated.
3. Pulse the cashews, pumpkin seeds, honey, nutritional yeast and spices in a food processor until it's the texture of a fine crumble.
4. Combine the topping with the oiled kale.
5. Bake at 300F on parchment lined cookie sheets for 15 minutes, remove from oven, shake and flip, bake for 15 minutes more.

Enjoy!