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Chipotle Kale Chips

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We’ve been on a bit of a kale streak, since we’ve been hearing more and more questions about what to do with it. We’ve stuffed it in potatoes and covered it in cheese Italian-style, but how about just plain old kale, baked up into a chip form?

If you love snacking (like we do!), these chips make an excellent healthy alternative. They’re not too difficult to prepare (though they do take a bit more time than opening a bag of chips) – but the result is worth it!  I’ll admit, they do take a bit of getting used to in terms of texture. They’re a bit brittle and tend to be more of a “melt in the mouth” snack – so don’t go dipping them in salsa!

We picked up some kale at our farmer’s market, and decided to try the beautiful leaves with a bit of smoky chipotle seasoning, which hit the spot – but you can use any seasoning of choice.  There are lots of interesting spice blends out there that would be delicious to try (just make sure not to be too heavy handed with the spice or the salt!) Then just bake until crispy – and you’ll have unique and satisfying snack!

Our Favorite Kale Recipes
Kale, Red Onion, and Pistachio Pizza
Spicy Kale Lasagna
Loaded Sweet Potato Skins with Kale
Kale and Artichoke Frittata
Mashed Potatoes with Kale and Garlic
Garlic and Kale Soup
Kale, Sweet Potato, and Chickpea Stew

Chipotle Kale Chips
 
The smoky paprika chipotle seasoning gives the chips an excellent flavor. If you can’t find this or something similar, use the substitutes listed below or any of your favorite spices or mixes! Make sure not to be too heavy handed when sprinkling the chips.
by:
Makes: 4
What You Need
  • 2 bunches kale
  • 1 tablespoon olive oil
  • Smoky chipotle paprika (we used Victoria Taylor’s,; substitute smoked paprika, paprika, or chipotle powder if not available)
What To Do
  1. Preheat oven to 300°F.
  2. Rinse and dry the kale. Remove the stems, and tear or cut into large pieces. In a bowl, toss with 2 tablespoons olive oil.
  3. Line two baking sheets with parchment paper. Place kale leaves on the sheet in a single layer. Sprinkle with smoky chipotle paprika or other spice of choice (add kosher salt if it is not already incorporated in your spice mix). Bake for about 20 minutes until crisp. Cool slightly before serving. Chips can be stored for several days in an airtight container after cooling completely; take care when storing, as they are a bit fragile.
Notes
Adapted from Smitten Kitchen

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Comments 10

  1. Deborah

    I just had some at a raw foods class yesterday that were excellent. They were dehydrated rather than baked This made them much less brittle and although you can’t dip them, they were delish

    They used a marinade and then put them in the food dehydrator

  2. Catherine

    I just started the atkins diet 3 days ago and all ready looking for ways to turn my veggies into something i can’t have for instance chips lol hopefully this works!

  3. Shauna

    Love the Chipotle seasoning idea, Cant wait to try them. I ususlly make them with sea salt or Lawrys season salt – our family loves them! I place my kale on a wire cooling rack on top of the cookie sheet and they come out perfectly!

  4. Christina

    Hi guys! I’m in Indy and wondering what grocery store has the Victoria Taylor’s spice you mentioned.

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