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Homemade Veggie/Fruit Chips

October 18, 2010

Kale meets apple again in my kitchen.  The initial idea was to make dried apples, but some of the very thin pieces became quite brown and crunchy.  Inspired, I allowed the rest of the apple slices to stay in the oven until they all became chips instead of leathery fruit pieces.  Combined with the spicy kale chips and salty nuts, this became a healthy snack with an array of flavors.

Apple/Kale Snack Mix
Makes about 5 cups

4 large apples, cores and thinly sliced
2 bunches kale, stemed and roughly chopped into 3-4 inch pieces
1-2 tsp olive oil
1/2- 1 tsp cayenne powder
1/2 c. raw peanuts or squash seeds

To Do:
1: Preheat oven to 250° F.  Line 2 large baking sheets with wax paper or silicone baking liners. Place apple slices close together on the baking sheets. Sprinkle them with cinnamon and bake for 45-60 minutes or until slightly browned and crisp.
2: In a large bowl toss kale with 1-2 tsp olive oil, cayenne and salt. Spread the kale over a clean baking sheet and bake for 15-20 minutes, until the kale becomes dark and crunchy.
3: Adjust the temperature of the oven to 325°F. Toast raw peanuts with salt on a baking sheet for 20-25 minutes, tossing every 5 minutes. (If toasting seeds instead of nuts, do not adjust the oven.  Toss the seeds with 1 tsp olive oil and bake for 15 minutes, stirring every 5 minutes or until the seeds begin to pop and brown.)
4: In a large bowl toss together apple chips, kale crisps and toasted nuts. Enjoy.

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