Zesty Baked Kale Chips
Bold and zesty Baked Kale Chips with a rich nutty essence. This Kale Chips Recipe will make you want to kick the potato chips to the curb!
In a season of bountiful desserts and rich heavy dishes, it’s nice to have a few to-go snacks that will keep your diet in check.
Remember when kale chips were all over the internet a couple years ago?
It seemed like everyone was making them. Even people that generally don’t cook.
Well, I wasn’t making them… Because at that time, I didn’t like baked kale chips.
Then one day I saw them at a farmers market. The chips sitting out for samples were really crisp, and coated in something spicy.
At first taste… bells, whistles, fireworks.
This was a kale chips recipe I could see myself making on a regular basis. These were baked kale chips I would choose over potato chips!
So I went home and baked kale chips four thousand six hundred and seventy two times, approximately, until I figured out the perfect coating.
The secret is mixing nut butter with the spices to create a rich coating that sits on top of the kale chips as they dry.
Then the second secret is to massage the kale chips, tenderly.
A glass of wine, a little Barry White… just kidding.
The massaging ensures the kale leaves are evenly coated.
Then lay them out flat and bake.
Zippy kale perfection that rivals any chip, in my opinion!
See how creepy they look in the black bowl?
I was thinking these kale chips would make a great addition to your Halloween table this year.
It’s nice to serve something healthy along with the bushel of candy you’re kids (meaning YOU) will be eating. *wink*
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Baked Kale Chips Recipe
- 2 bunches kale
- 2 heaping tablespoon almond butter (or any savory nut butter)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (or substitute curry powder, we make them both ways)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
- In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don't want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
- Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.
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