I have been on a bit of a health kick the last few weeks, so I started looking for some healthy snack options. Carrot sticks and nuts were getting a bit old, and I was getting super jealous of my boyfriend eating nachos and giant Kit Kat Chunkys. I’d seen kale chips published on Pinterest lately, but found that all of the recipes just called for salt as a dressing.
Salted potato chips were always my least favourite growing up unless I could dip them in some grossly creamy, intensely flavoured dip. Did I mention that I was quite the fatty in my teen years? Anywhoo to make my kale chips a bit more delicious I added lemon juice, paprika, cumin and salt! They were amazing! Not potato chip amazing, but still amazing in their own right.
Kale is hailed as a power food full of vitamins and antioxidants so it makes it the perfect healthy snack. It might even beat out edamame….
Have a look at the Top 10 Health Benefits of Eating Kale
This was the first time I’d ever bought Kale too. It wilts quite quickly in the fridge so make sure you use it up in the first few days of buying it, and store it in an air tight bag if you can.
P.S. do you like my new fisherman kitchen hand? My friends bought him back for me from a little marine town in Nova Scotia. He was quite adamant he made it on to this post to ensure I didn’t take all the credit.
2 large kale leaves
Half a lemon
1/2 teaspoon paprika
1/4 teaspoon cumin
Salt – a pinch or two
- Preheat oven to 350°F and line a baking tray with parchment paper
- Wash and dry kale leaves to take away any bitterness when cooked. Mine were quite waxy.
- Cut the leaves away from the main stem, and tear up the leaves using your hands. Don’t make them too small as they shrivel up quite a bit in the oven.
- In a large mixing bowl add your lemon juice from half a lemon, paprika, cumin and salt. If you don’t have an oil sprayer you can add 1 1/2 teaspoons of olive oil here. Mix these together and add your kale chips. Make sure they are all evenly coated.
- Spread out the kale chips on your baking pan, and spray them with olive oil if you didn’t add any in the previous step. Toss a few times to make sure they are evenly coated.
- Place them in the oven for 10 – 15 mins until they are crisp. You want to watch these, because if they start to turn brown they will get a bit too bitter. I found that the ones on the outside crisped a lot faster, so I removed those at about the 10 min point and spread the rest around the tray a bit.
Eat straight away!
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