Sexy Spicy-Smokey Kale Chips

These are simply the easiest kale chips to make that are so crunchy delicious you won’t be able to keep your hands off them. Such a fantastic alternative to potato chips, this humble cruciferous vegetable contains a powerhouse of anti-inflammatory compounds, antioxidants. Kale is rich in vitamins K, A and C and supports detoxification, our heart and brain function. Your resident microbiota gut buddies will be happy too because kale contains a sugar molecule found in dark green leafy vegetables called, sulfoquinovose, which studies show they love to feed on.

Sexy Spicy Kale Chips laid out

I love having these as a side to accompany my meal for some fun crunch. These babies are so full of savory, spicey, smokey, and umami flavour (nutritional yeast contains B vitamins). Best part? No dehydrator with long hours required, instead these babies will be baked crunchy and good to go in 8-10 minutes! Don’t like spicy? No problem, simply omit the chipotle or reduce the amount for a more mild spice. This recipe makes two trays, but I am going to bed that once they cool and crisp up they will be gone in minutes!

Important note: Your kale MUST be bone-dry before making this recipe. If you wash it just before and don’t dry it completely with a paper towel and leave it out to ensure it is totally dry then you will not get the same crunchy results.

Sexy Spicy-Smokey Kale Chips

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Recipe by Priscilla Soligo Course: Salads, Snacks

Ingredients

  • 140g 4 Cups Kale, packed, de-stemmed, torn

  • 28g 2 Tbsp Avocado oil, or Olive oil

  • 9g 1 Tbsp Nutritional yeast

  • 5g ½ Tbsp Smoked Paprika Powder

  • 4g 1 tsp Onion Powder

  • 3g 1 tsp Garlic Powder

  • 1g ½ tsp Chipotle Powder, or more!

  • 1g ½ tsp Ground Cumin

  • 1g ¼ tsp Unrefined Salt

Directions

  • Preheat the oven at 110C/ 230F.
  • In a small bowl, mix all of the dry powdered ingredients together.
  • In a separate large bowl, coat the ‘bone dry’ kale with the oil. Massage each piece of kale well with the oil.
  • Sprinkle in the dry ingredients on top of the kale and work through the oil-coated kale with your hands.
  • On two baking paper lined oven trays, lay the kale out leaving some space in-between and bake for approx. 30 minutes total bake time at 110C/ 230F. Make sure to rotate and toss the kale half way through (around 15 minutes). Ovens may vary.
  • Remove from the oven and let it cool completely in order for them to crisp right up.
  • These are best eaten immediately.

Notes

  • Storage: These will store well in a dry (non-humid) climate for a few days in an airtight sealed container on the shelf. If you live in a humid climate (as I do) kale chips need to be stored in the fridge, however the moisture will require you to pop them back in the oven for 5 mins and allow to cool to crisp up again. 

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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