Monday, June 24, 2013

Spicy Taco Flavored Kale Chips

I think by now it's almost safe to say that everyone with access to the Internet and Pinterest has attempted to make plain kale chips. I love them and they are a regular part of my dietary makings at home, but the thought occurred to me the other day, why not spice them up? I mean, how many people go to the store and buy plain potato chips? (Don't answer that, it's actually a lot.) But there's always a variety to select from. Alas, the following recipe was conjured up in my little mind and created for your tasting pleasure.

Spicy Taco Flavored Kale Chips


1 bunch organic kale (like 12 leaves-ish?)
1 Tbsp coconut oil
1/2 tsp cumin
1/2 tsp white or black pepper
1/4 tsp cayanne pepper
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp sea salt (preferably Celtic or pink)

Mix all the dry spices together in a small bowl. Set aside.
Preheat oven to 400 degrees.
Take kale leaves off of the big stem in the middle and discard that. tear kale leaves into smaller chip-size pieces about one inch in length, but don't be fussy over the size, it really makes no difference.
In a bowl lightly coat the kale leaves with coconut oil (you really need less than what you may think you need).
Lay kale leaves out, not touching one another, on a piece of parchment paper covering a baking sheet.
Sprinkle dry spices over the kale.
Bake for about 11 minutes, or until sides are just browning and leaves are crisp. You may need to flip some of the pieces and bake longer if they are still not crispy.
Enjoy guilt-free.

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