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Crispy Kale Chips with a Kick

As if we needed another reason to love kale… these bite-size chips serve as the perfect pair alongside sandwiches, salads or soups, and they are also a healthy alternative to any afternoon or late snack. Munch on, friends!


1 small bunch of kale about ½ pound

[wash & pat dry]

¼ teaspoon garlic powder

¼ teaspoon of cumin powder

½ teaspoon of smoked paprika

1/8 teaspoon of salt

1 tablespoons of olive oil

Cooking spray

Diana Rodelo CopyrightsDiana Rodelo CopyrightsTools

1 large bowl

2 medium sized baking trays/cookie sheets

Diana Rodelo CopyrightsPreparation

Preheat the oven to 350°F. Spray two medium size baking trays with the cooking spray. Once the kale is washed and dried, remove the center rib and stems from each kale leaf and discard. Tear the leaves into bite-size pieces, about two inches wide.

Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder, cumin powder, smoked paprika and salt. Massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake for 12 to 14 minutes or until crisp.

Diana Rodelo CopyrightsDiana Rodelo CopyrightsTip –These chips can be prepped a day ahead and placed in the oven the day of baking. I recommend eating them the day you bake them as they tend to get chewy the longer they stay out.

Tip –You can wash the kale leafs in a salad spinner.

Diana Rodelo Copyrights

Content and images by: Diana Rodelo

For more food recipes please visit, www.dianarodelo.com

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