Move over popcorn, there’s a new snack in the bowl!!! I know it sounds weird, but I’m not a fan of popcorn. I’m probably one of the few people that don’t like it, but there’s just something about it that I don’t have the taste for. So while everyone is sitting down with their bowl full of their popcorn, I’m grabbing for something else. Like this bowl of Spicy Kale Chips!!
The first time I heard about Kale chips I couldn’t believe they would be so enjoyable. I mean when you think about it, it looks a little like seaweed (according to my father) and the thought of a green being a chip was kind of strange. But armed with a bunch of kale, I made my first batch of plain sea salt kale chips and it was really delicious. Since then, I have been finding ways to create new flavors with the chips and I’ve found that this Spicy version is one of my favorites so far.
If you like a little spice in your chip, this one is for you! Made with a combo of spices and chili infused coconut oil, it’s yummy without the guilt of regular chips! Here it is:
- 8 Cups kale leaves packed about 6 – 7 leaves
- 1 tbsp Coconut Oil ( I used Chili Infused Coconut Oil to give it a nice kick & flavor)
- 1 tbsp Nutritional yeast
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp red peper flakes (or more depending on your spice)
- 1/2 tsp sea salt
- Preheat your oven to 350° F and prepare a large baking tray by lining it with parchment paper.
- Carefully separate the leaves of the kale from the stalks. Wash and dry them, then place in a large bowl. (I dried my leaves by placing them on paper towels and patting them dry.)
- In a small mixing bowl combine the nutritional yeast, 1/4 tsp sea salt, paprika, chili flakes and garlic powder. Using a fork, mix them together until its well combined.
- Next, drizzle the dried kale leaves with the oil and sprinkle with seasoning mix. Toss together gently using fingers until the leaves are nicely coated with both the oil and seasoning.
- Transfer the leaves to the baking sheet, making sure they are all laying flat. Sprinkle with the remaining salt, then bake for about 10 mins until the leaves are wilted and slightly brown.
- Remove pan from the oven and let the leaves cool on the tray before transferring to a bowl, then it’s time to enjoy!
Just a last note: Store chips in a ziplock bag or airtight container in the fridge for about 2-3 days.