Hot & Savory Kale Chips

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Monique Nelson

Founder at Choose to Cook
Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.
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Are you one of those people who eats Kale because you think you should but you make a face the whole time? Or maybe you’re one of those people who just don’t eat Kale? If you are one of those people, I just straight up don’t get you.

I love kale. I eat it daily and have found many, many different ways to enjoy it – from smoothies, to sauteed with garlic, to hummus wraps and so, so much more.

Kale-on-DisplayI was like that once, though, way back when. I looked at kale and was frightened. It’s leaves were so much more dense and large and threatening than by simple, gentle spinach. But I had heard the talk and I am very stubborn when it comes to eating healthfully, so I decided to try it. I decided to try making kale chips. At the time I was completely unaware of the ability to purchase kale chips in a bag at a store, which I later found out was a blessing in disguise! But I found some directions online, washed up the leaves, ripped them apart, sprayed them with olive oil (this was years ago, before I stopped using anything that sprays…) and tossed them in salt. I stuck the dangerous items in the oven and waited diligently for about 10 minutes, before taking them out.

I let them cool for…oh, probably a few hours as I worked up the nerve to try one of my new “treats.” But I did, finally. I picked up a now-delicate toasted leaf and put it in my mouth where it promptly melted into savory, salty bliss on my tongue. I was shocked! And in love! And I began making kale chips daily and thrusting them in the faces of my friends at every given opportunity! Without fail they were met with excitement and blissed out facial expressions. Kale chips are truly spectacular!

I’ve gotten bolder since then, and my adoration of kale chips has evolved. There was a brief moment where I tried pre-packaged “cheesy kale chips,” thinking my new favorite snack had just become even easier, but that experience was disastrous. I couldn’t get past 2 chips! If you’re tempted to buy kale chips, just don’t! Make them yourself; I promise it will be worth it!

These days, if I’m being lazy I’ll get baby kale so I don’t have to chop/rip it up, and I’ll toss it just with some olive oil or coconut oil. But I love experimenting with new flavors. You can get so creative! I’ve decided to share one of my new favorite recipes with you today. If you are still a skeptic, kale chips are a fantastic introduction to this leafy green. In this form, it honestly doesn’t taste at all like a kale salad. It’s phenomenal. And once you’re in love, or if you already are, please leave a comment below with your preferred seasonings for homemade kale chips!

Hot and Savory Kale Chips

Hot-and-Savory-Kale-Chips-Collage

Hot & Savory Kale Chips

Prep time: 

Cook time: 

Total time: 

Serves: 6

Serving size: 6

Calories: 86

Fat: 7.3g

Melt in your mouth, spiced up kale chips are a great way to add this superfood to your diet without all the "rabbit food" sideways glances and comments!
Ingredients
  • 1 package of Dinosaur Kale (about 5 cups chopped)
  • 3 tbsp coconut oil
  • dash of hot sauce, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cover a baking sheet with aluminum foil.
  3. Wash the kale well, and dry off the leaves with a kitchen towel.
  4. Rip or cut the leaves into large, bite-sized pieces and place in a bowl
  5. Melt coconut oil in a small dish and add hot sauce to taste. I added about 8 dashes.
  6. Pour the hot sauce/coconut oil mixture and massage it into the leaves well, for about 2 minutes.
  7. DO NOT TOUCH YOUR EYES OR FACE! Getting Hot Sauce anywhere near your eyes sucks!
  8. Lay out the leaves in single file on the baking sheet and place in oven.
  9. Check leaves at 5 minutes, and every few after that. Baking times may vary slightly, but you want the leaves to be crispy, slightly browned, but not burnt!
  10. This amount of leaves will need to be separated into a few batches for cooking.
  11. The leaves will keep in the fridge for about 1 day. I wouldn't leave them longer than that before cooking.
  12. Wait seconds until cooled and then enjoy!
 

Post Author: Monique Nelson

Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

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