We’re all about pumpkins over here, and while I tried to make a true pumpkin spice kale chip recipe, my daughter simple could not bare the thought of me hacking into, slaughtering, and eating any member of our pumpkin family. Yes, they all have names and roles! Many of them were covered in sequins and glitter anyway.
So I reached for what I thought would be the next best thing — BUTTERNUT squash! The result was better than pumpkin, bursting with so much more true fall flavor. No worries, you can still substitute pumpkin puree in a pinch.
And, of course, I had to slide chocolate in there somehow. Cacao butter is my secret ingredient! It makes everything Mo Betta 😉
These are so sweet that you’ll find yourself calling them CANDY KALE! A word of warning… kids TOTALLY love these so hide some for yourself.
Spiced Butternut Squash Kale Chips
3 or more bundles of kale, torn with stems/spines removed
1 cup butternut squash, insides scooped out, seeds removed and diced
1 apple, cored and sliced
1 cup sunflower seeds, soaked
1/4 cup melted cacao butter
2 TBSP cup Lakanta Sugar* (optional)
2 TBSP maple syrup*
2 TBSP lucuma powder* (optional)
1 tsp pumpkin spice
Pinch mineral salt
*To make these low glycemic, simply omit the maple syrup and use the Lakanto/Lucuma combination. Likewise, if you don’t have Lakanto or Lucuma, increase the maple syrup by a few tablespoons.
First, make the batter…
In a high speed blender, puree butternut squash and apple. Next, add in remaining sauce ingredients and buzz until well incorporated.
Consistency should be like a thick salad dressing. Add a little more water to thin out if needed.
Next, Get yo hands in it…
Use freshly picked kale! Wilted kale can be bitter. Also, young leaves are tender and they have a sweeter, milder flavor.
Massage the sauce into the kale. The thicker the sauce, the better it will stick. I put mine on very heavy so I get lots of “candy” in each bite!
Now, get that crunch goin’ on…
Dehydrate at 115 degrees overnight. Turning them over in the morning. Restrain yourself to not eat them all at this point! Dehydrate for another 6 hours or until crispy.
PERK: Since this recipe has cacao butter, you’ll find they have more of a crunch rather than a crispy flakey texture that disintegrates in your mouth.
Keep the moisture out…
Store in an airtight container with a moisture pack or paper towel.
Don’t toss those Pumpkin seeds!
Check out this awesome recipe for PURRfectly roasted crunchy seeds!