- Preheat convection oven to 180°F.
- In a food processor, mix all ingredients together except for the nuts and kale until a smooth and creamy consistency. Add the nuts and mix briefly so that the nuts are chopped into large chunks.
- Remove the stems from the kale leaves, tear into large pieces and place in a large bowl. Pour the sauce from the food processor and massage the leaves with your hands until the kale has softened is well covered, about 5 minutes.
- Transfer the kale leaves onto 3 baking sheets lined with parchment paper making sure to space them as much as possible. Bake until nice and crispy, about 4 hours. Check on them at the halfway mark.
Important: Conserve in an airtight bag in a cool cupboard.
This recipe also makes a delicious salad if you don't bake the kale!