Chipotle Kale Chips {Recipe}

Spicy, crisp kale chips are just the thing to satisfy that crunchy-food craving, in a healthy way!

I know I must be the VERY last person to finally make kale chips.  They have been all the rage for the longest time, but as is usually the case... I'm slow to buy-in to some food fads.

Why did I finally give it a try?  Last week I went to lunch with a couple of friends from work and one mentioned that she had just made kale chips the previous weekend. She raved about how good they were and so simple to prepare.   Then when I went to the produce market on Saturday, lo-and-behold there was a lovely selection of kale just waiting to be added to my cart.  It was meant to be!



I did a few searches to find out the optimum temperature to bake the kale at so that it would properly crisp up... and, there was a bit of diversity in what temperatures were used depending on who wrote the recipe.

While most recipes were fairly simple and just used olive oil and sea salt... I wanted to add a bit of a flavor "kick" by adding a combination of ground chipotle powder and garlic powder.  I have to say, that this was a perfect way to make a healthy snack really "pop" as you enjoy it!

Not a lot of calories to be worried about, but with the chipotle powder you will feel satisfied so much faster than if you dug into the usual bag of chips.

Here are a few links to other kale chip recipes that look very tempting!

Baked Parmesan Kale Chips by Skinnytaste

Lemon Pepper Kale Chips by Rachel Ray Magazine

Everything Kale Chips by Weelicious

Chipotle Kale Chips

Recipe by Patsyk Original

Ingredients

• 6 cups kale
  
• 1 tablespoon olive oil
  
• 1 teaspoon garlic powder
  
• 1-2 teaspoons ground chipotle powder
  
• 1 teaspoon sea salt
  

Cooking Directions

1. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with aluminum foil.
   
   
2. Prepare the kale by removing the ribs and cutting into 1 and a half inch pieces. Rinse and dry thoroughly (a salad spinner makes this step very simple).
   
   
3. Place the dry kale in a large bowl and drizzle the olive oil over the leaves. Using your hands, gently toss to ensure all leaves are covered.
   
   
4. Sprinkle the garlic powder, chipotle powder and sea salt over the coated leaves; then use your hands to gently toss again until all leaves are seasoned.
   
   
5. Place leaves on the prepared baking sheets, making sure that they do not touch or overlap so that they can properly bake and not become soggy.
   
   
6. Bake for 15-20 minutes or until the leaves just begin to brown. 

 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.