Spicy Kale Chips

Spicy Kale Chips

Kale chips, kale chips, spicy awesome kale chips. That’s the song you’ll be singing as you snack on these bad boys. In the recipe below I use chipotle salt to add a kick to these chips, but I’ve also made them using regular sea salt and a spice infused olive oil. Either works to give you the kick you want.

After you wash the kale make sure that you let it dry completely for the best effect. If you are incredibly patient you can let them air dry. Paper towels work, but they’re wasteful. My preferred method is to use a salad spinner which gets them 90% the way there in a matter of minutes.

You’ll see only one pan pictured below, but I actually used 3 separate pans to bake the full bunch. You want to make sure that all the pieces have enough room and don’t overlap to make sure they cook evenly and you get the maximum crispacity (no that is not a real word… yet…).

These are so easy to make and an awesome use of extra kale that you might have laying around. They’ve also come in handy in many a snack attack to stop me from gorging on some other salty goodness that would be a lot worse for me. After they were done cooking, I put them in sandwich bags for easy transport and snacking on the go.

If the spicy chipotle doesn’t blow your dress up, you can experiment with any flavors that you enjoy with chips. Straight olive oil and sea salt, chili, lemon, paprika, soy, taco seasoning, etc.

What do you think? Delicious? Did you use different spices or oil? Let me know below!


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Spicy Kale Chips

By CJ Published: July 1, 2013

  • Yield: 1 sandwich bag (6 Servings)
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Kale chips, kale chips, spicy awesome kale chips. That's the song you'll be singing as you snack on these bad boys. In the recipe …



  1. Preheat oven to 350 degrees. Wash kale thoroughly and let dry completely.
  2. Tear Kale into chip size pieces and throw away the thick stem part in the center. Lay kale pieces evenly on a baking sheet. Drizzle with olive oil and sprinkle with chipotle salt.
  3. Bake in oven for 15-20 minutes until crisp, but not burnt. Once good to go, pull out and let them cool. Then devour.

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