Yesterday’s kale chips have been on my mind all day today.
I made another batch of honey mustard after breakfast and then after lunch I decided to tinker around with the rest of the kale to make some SPIIIICY chips.
These might be my favorite to date!
The savory garlic powder and zesty cayenne stand up to the slightly bitter taste of the kale to make it taste more like snack food than a vegetable. There are a million ways to season these guys and it’s no wonder they’re trending as a healthy snack! If you haven’t tried them yet this is a great starting off point — plus, you can totally dip them in a little ranch/veggie dip/french onion dip if your nervous — after the initial shock of what you’re eating in chip form wears off, you’ll be tossing these back like a champ.
Ooh! Totally steal a glance at the middle photo below — that’s my foolproof method for getting crispy kale chips. Wire cooling rack on top, foil-lined baking pan on the bottom. The only way they won’t come out crispy using this method, is if you drown your kale in olive oil or sauce. Spray oil like misto or my trusty can of grape seed oil come in handy here.
Spicy + Salty Cayenne Kale Chips
- first, preheat your oven to 300F
- grab a chunk of kale the size of your face + rinse to clean + dry thoroughly
- tear pieces of kale off their stem/ribs into the size of potato chips
- lay, spaced, on a wire cooling rack and place atop a foil lined cookie sheet
- if you’re making a boatload of kale, make two sheets/batchs so they cook evenly
- spritz with a natural cooking spray
- sprinkle with salt, garlic powder, onion powder, and cayenne pepper
- bake on the center rack for approx. 18-20 minutes until edges are crispy
They’re light, crunchy, and as spicy as you want them to be!
Plus garlic powder, onion powder + cayenne? <–nothing short of magical together <3