How to Make Spicy Kale Chips
These crispy TOTALLY delicious Spicy Kale Chips are addictive, but the best part is: you don’t feel guilty after eating an entire bowl of these goodies.
Servings: 4 people
Ingredients
- 1 bunch of kale washed and dried really well
- 2 tsp of olive oil
- ¼ tsp chili powder
- ½ tsp garlic powder
- Salt and pepper
Instructions
- Preheat oven to 350F.
- Prepare the kale by removing the stem from each kale leaf.
- Rip the leaves into small pieces.
- Place in a large bowl, toss with olive oil, chili pepper, garlic powder, salt and black pepper.
- Massage the leaves very well for about 1 minute or until all the leaves are coated.
- Spread the kale on two baking sheets, but make sure they are in one single layer to avoid the leaves steaming rather than baking.
- Remove from the oven after fifteen minutes or until they are crispy and crunchy.
Notes
- Do not overlap the kale on the sheet pan as they will steam instead of crisp up.
- Dry the kale thoroughly so they are able to crisp up in the oven.
- If there are smaller pieces, they can roast faster, so keep a close eye on them and pull them out of the sheet pan.
- To store: You can store the kale chips for up to 4 days in an airtight container at room temperature. They will lose their crispiness over time.
Nutrition
Serving: 1/4 | Calories: 54kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Sodium: 131mg | Potassium: 333mg | Fiber: 3g | Sugar: 2g