Kicked Up Crispy Kale Chips

Serves 4 Appetizers + Bites Kicked Up Crispy Kale Chips
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Ingredients

1 small bunch of kale about ½ pound

[wash & pat dry]

¼ teaspoon garlic powder

¼ teaspoon of cumin powder

½ teaspoon of smoked paprika

1/8 teaspoon of salt

1 tablespoons of olive oil

Cooking spray

 

Tools

1 large bowl

2 medium sized baking trays/cookie sheets

 

 

Preparation

Preheat the oven to 350°F. Spray two medium size baking trays with the cooking spray. Once the kale is washed and dried; remove the center rib and stems from each kale leaf and discard. Tear the leaves into bite-size pieces, about two inches wide. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder, cumin powder, smoked paprika and salt. Massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake for 12 to 14 minutes or until crisp.

Tip-These chips can be prepped a day ahead and placed in the oven the day of baking. I recommend eating them the day you bake them as they tend to get chewy the longer they stay out.

Tip-You can wash the kale leafs in a salad spinner.

 

 

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Kicked Up Crispy Kale Chips

Serves 4 Appetizers + Bites
Ingredients

1 small bunch of kale about ½ pound

[wash & pat dry]

¼ teaspoon garlic powder

¼ teaspoon of cumin powder

½ teaspoon of smoked paprika

1/8 teaspoon of salt

1 tablespoons of olive oil

Cooking spray

 

Tools

1 large bowl

2 medium sized baking trays/cookie sheets

 

 

Preparation

Preheat the oven to 350°F. Spray two medium size baking trays with the cooking spray. Once the kale is washed and dried; remove the center rib and stems from each kale leaf and discard. Tear the leaves into bite-size pieces, about two inches wide. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder, cumin powder, smoked paprika and salt. Massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake for 12 to 14 minutes or until crisp.

Tip-These chips can be prepped a day ahead and placed in the oven the day of baking. I recommend eating them the day you bake them as they tend to get chewy the longer they stay out.

Tip-You can wash the kale leafs in a salad spinner.