It’s no secret we love kale chips around this neck of the woods. It’s my snack of choice, I just don’t usually have them on hand when I really want them. I never have any extra on hand because they are always gone at our house in minutes!
I am trying to make more meals and snacks in bulk these days to have food on hand for school lunches, afternoon snacks, nighttime munchies, you name it!
I’ve been playing around with the standard kale chip recipe and spicing it up over the past few months with different seasonings and toppings. The sauce on top of the kale is delicious and be warned you won’t be able to eat just one or two “chips!” Good thing there’s nothing to worry about :)
This is linked to Whole Food Fridays, Real Food Wednesday, Cast Party Wednesday, Allergy-Free Wednesdays, Traditional Tuesdays, Gluten Free Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, New Recipe Tuesday, Healthy Vegan Friday, Wellness Weekend, Unprocessed Fridays, Pennywise Platter, All Things Pretty, Thursday’s Treasures and Full Plate Thursday.
- 1 large bunch of kale, washed and stems removed
- Spice Blend:
- ⅓ cup olive oil
- 1 tsp. smoked paprika
- 1 Tbsp. nutritional yeast
- ½ tsp. Herbamare (or sea salt)
- 1 tsp. coconut sugar
- ½ tsp. garlic powder
- ¼ tsp. Cajun spice blend
- ⅛ tsp. pepper
- Preheat oven to 350 degrees. Wash and dry the kale and remove the stems. Tear the leaves into small pieces and set into a glass baking dish. Place all ingredients of the Spice Blend into a small bowl and mix together. Pour the spice/oil blend over the kale and mix together thoroughly. Bake for 15 minutes or until the edges are slightly brown and the kale crispy.