- 2 large bunches kale tough stems removed and torn into chunks
- 1½ - 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp ground cumin
- Sea salt to taste
Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
Calories: 136kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3722IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.