Just recently, we started eating Kale Chips. It was love at first bite for my hubby and I. They are light, crispy, and easy to make at home. Did I forget to mention super CHEAP to make too?? Don’t be scared because Kale is considered “healthy” and think there is no way these could be as addictive as junk-food – trust me they do taste yummy and are truly addictive!
Here’s the basics on how you make Kale Chips:
- Remove Kale “Leaves” from the stem, tear into “chips”
- Toss Kale Leaves with oil and seasonings
- Bake until dry and crispy
Now, if you search around on the internet you can find hundreds, if not thousands, of variations on the basic Kale Chip instructions (above) and of course I’m going to share with you exactly how I make ours.
Here’s my Recipe for Kale Chips:
3 Medium/Large Kale Leaves
1 to 2T Olive Oil*
Juice of 1/2 a Lime
2t Taco Seasoning
Sprinkle of Celtic Sea Salt
Pinch of Crushed Red Pepper, Optional if you want them spicy
Preheat Oven to 275 degrees F and line a large cookie sheet with parchment paper.
Remove kale leaves from the center stem and tear leaves into chip size pieces. In a large bowl toss your kale chips with oil and lime juice until well coated. Combine spices together then gradually – while tossing – sprinkle over your kale chips.. you want to slowly add the dry spices in small amounts so they get spread around and aren’t clumpy.
Spread seasoned Kale Chips on your parchment lined cookie sheet and bake on your bottom rack of your oven at 275 for about 30-40 minutes or until they are all dry and crispy.
Here’s another option…..use Juice of 1/2 a Lemon, 2t Chile Powder, 1/2t Garlic Powder, 1/4t Celtic Sea Salt and pinch of Crushed Red Pepper flakes.
*Typically I do not recommend using Olive Oil for cooking, however I make an exception for these chips because it’s at a lower heat and I don’t keep other liquid fats in my pantry 🙂