Spicy Chipotle Kale Chips
It was a sign from above…
I’d been craving greens for several days, and there, right there in all their newly sprayed, glistening glory were ginormous bunches of green goodness with not a brown or yellow leaf to be found.
These were the most beautiful, most enormous bunches of kale I’ve ever seen in my life — and I’ve been a kale eater for a good, long time.
In fact, I told my daughter that she should consider carrying a bouquet of kale at her wedding … in 30 years. 😉
Speaking of my daughter…
Ever seen preteens scarf down an entire bunch of kale?
It’s a pretty amazing sight!
One minute, the kale’s sitting there, all leafy and dark green; and the next minute, it’s just … gone.
If you want to make THAT kind of kale, here’s the recipe for you!
Spicy, smoky, salty, and slightly cheesy, these kale chips will allow you to perform the miracle of preteens eating their greens with delight!
Spicy Chipotle Kale Chips
Here’s what you need:
2 bunches organic kale, washed, leaves torn into chip-size pieces
2-3 tablespoons extra virgin olive oil or avocado oil
3 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
Here’s how to do it:
Preheat your oven* to 300 degrees Fahrenheit and line a cookie sheet or two with parchment paper. Remove kale leaves from the thick stems and tear into chip-size pieces. Wash and dry completely. I love to use my salad spinner for this because it’s quick and easy!
Place torn kale into a large, deep bowl, like this one. Pour the oil over it. Using your hands, massage the oil into the kale leaves, making sure to totally coat and massage each piece. This removes the bitterness from the kale and makes it ready to receive seasonings all over.
Next, combine nutritional yeast and all seasonings in a small bowl and stir to mix well. Sprinkle half of this mixture over the kale. Using tongs, stir the kale. Then sprinkle the other half of the seasoning mix over the kale and mix with the tongs again.
Turn the kale out onto the cookie sheet. Spread the kale out horizontally, but don’t pile it up vertically. If you have too many layers of kale, it won’t dry properly. Use two cookie sheets if necessary.
Bake for 25 to 30 minutes or until the kale leaves are mostly crisp, but not browning on the edges.
Remove from the oven, and allow the kale to cool completely. It will crisp up even more as it cools.
*These can be made in a dehydrator. Line dehydrator trays with parchment and spread the kale out on the trays. Dehydrate at 90 degrees until completely dry and crisp — 10 to 12 hours. I do not consume raw spinach or kale due to oxalates, but if you prefer to keep your kale raw, feel free to use this method!
Store in an airtight container or bag for up to 2 weeks.
We have a really hard time keeping our hands off these kale chips. They’re just as great as a side to a cheeseburger as they are for a mid-afternoon snack!
Heck, make these for your guy while he’s watching a game and be amazed as he devours his greens!