Kale Chips

Cheers to another delicious and healthy alternative!

Growing up, the “everything” bagel was my go-to sandwich bread. I don’t eat those bagels anymore, not even the gluten-free variety, so I bring to you an alternative that is beyond good! The tried and true everything spice mix (that includes kosher salt, poppy seeds, sesame seeds, granulated garlic and granulated onion) is just divine when making kale chips.

Kale chips are delicious and they will totally satisfy your salty crunchy craving while also being completely healthy. I understand that the claim that a non-dairy, non-fried, leafy green alternative can satisfy cravings is hard to believe. But trust me.

Now, there are three secrets to making a successful batch of kale chips…

1. Bake them in a single layer so they can crisp up properly.

2. Take them out of the oven after 20-25 minutes – they will crisp up as they cool. If you leave them in until they are super crisp, they will char and take on a burnt taste.

3. Massage the kale leaves, tenderly. The massaging ensures the kale leaves are evenly coated and all your spices stick to the leaves.

Yes, you heard me. Go ahead pour a glass of wine, turn on a little Barry White…

One last little secret – while kale chips are healthy, they are just as addictive as regular chips!

Anyone who tries kale chips once is usually completely and deeply hooked.

Be prepared.

Everything Kale Chips recipe

1 medium bunch kale

1 tablespoon olive oil

For the Everything Spice Mix:

1/4 cup poppy seeds
2 tbsp. sesame seed
2 tbsp. granulated garlic flakes
2 tbsp. granulated onion flakes
1 tsp. kosher salt
Mix all the spices together.

Preheat oven to 300 degrees. Wash kale leaves and dry very well. Using a paring knife, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces. Place kale in a large bowl and gently massage with olive oil, making sure that every last bit of kale is well coated. Add in just enough “everything” spice mix to lightly coat the leaves. You may not use all the mixture. You can store the remaining spice mix in an airtight container until you make your next batch.

Line a large baking sheet with parchment paper. Lay kale in a single layer on the baking sheet. If you have more kale than baking sheet, you may need to cook them in batches. Bake for 20-25 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! Remove from oven and let cool for a minute or two, then serve. Note about storage: not needed as they will almost certainly all be eaten immediately.

Do you love kale chips? Leave me a message! I would love to hear from you!