Spicy Garlic Kale Chips

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So has anyone else seen those little plastic containers of kale chips that cost like $7 for a few ounces?  I haven’t even tried them because I was terrified of the price alone, but now that I’ve made my own, who needs to?!  I learned a few things while making these, so here are a couple tips…

1. Don’t over do it on the EVOO.  You need just enough to coat the kale and if you use too much, they won’t be as crispy.  It will still be delicious regardless, but if you want that crunch, that’s one way to do it.

2. FRESH garlic is so important.  I used both fresh and powder to intensify the flavor, but fresh garlic is just a whole other beast on it’s own compared to garlic powder.  

3.  Don’t crowd the pan!  They will shrink up a little, but the leaves that were on their own came out crispier than the ones who were stuck next to each other.  

And on to the ingredients!

1lb fresh kale greens
5-6 tablespoons EVOO
1 tablespoons salt
2 teaspoons cayenne pepper
3 fresh cloves garlic, minced
1 teaspoon garlic powder

Spicy Garlic Kale Chips

Clean and cut your kale to desired size.  I like the stems, so I kept some of those in there.  In a large bowl, toss the kale in the EVOO (I suggest digging in with your hands!) until barely coated.  If you add a tablespoon at a time, that will help spread it out more.  Once everything is lightly coated toss in the minced garlic, garlic powder, salt and cayenne pepper a little at a time until evenly spread out.  

Spicy Garlic Kale Chips

Spread a batch onto two large cookie sheets and bake at 375 for 10-12 minutes.  Let cool completely before storing in an airtight container.  Continue baking the rest of the kale until all is crispy and delicious!

 Spicy Garlic Kale Chips

Happy eating!

Spicy Garlic Kale Chips
Serves 3
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Prep Time
10 min
Cook Time
12 min
Total Time
1 hr
Prep Time
10 min
Cook Time
12 min
Total Time
1 hr
Ingredients
  1. 1lb fresh kale greens
  2. 5-6 tablespoons EVOO
  3. 2 tablespoons salt
  4. 1 tablespoon cayanne pepper
  5. 2-3 fresh cloves garlic
  6. 1 teaspoon garlic powder
Instructions
  1. Clean and cut your kale to desired size. I like the stems, so I kept some of those in there.
  2. In a large bowl, toss the kale in the EVOO until barely coated. If you add a tablespoon at a time, that will help spread it out more.
  3. Once everything is lightly coated toss in the minced garlic, garlic powder, salt and cayenne pepper a little at a time until evenly spread out.
  4. Spread a batch onto two large cookie sheets and bake at 375 for 10-12 minutes.
  5. Let cool completely before storing in an airtight container.
  6. Continue baking the rest of the kale until all is crispy and delicious!
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4 Comments
  1. April 24, 2014
    • April 25, 2014
  2. April 24, 2014
  3. April 25, 2014

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