GF Recipes

Southwestern Kale Chips

8 Comments 24 January 2011

Southwestern Kale Chips

Sometimes we have sweets cravings.  Other times we have salt cravings.  (You can read about my love of salt here.)  But mostly I have salty, spicy cravings, which makes it easy for me to rip open a bag of my favorite tortilla chips and plunge those chips into a jar of salsa until I’ve had more than my fair share.  By the time my craving has subsided, the fact that I’ve eaten half of the bag of chips leads to snackers remorse.

I’ve found a solution.

I’ve watched everyone else in the blogging world make kale chips, and it has been on my list of things to try for a while now.  I’m such a huge fan of veggies in all forms — raw, steamed, baked, roasted, pureed, and now blend into smoothies — but I didn’t feel a rush toward transforming my vegetables into a chip.  Maybe I assumed that in order to make them chip-worthy they’d have to be deep-fried.  And wouldn’t that erase the nutritional benefits that come from eating vegetables?

But now that I’ve finally made kale chips, I have no idea why I’ve waited so long.

They’re surprisingly delicious.

They’re light, using just a touch of olive oil.

They’re nutritious.  It’s KALE.

They’re versatile, so I can make them as spicy and salty as I’d like.

They stop a craving in its tracks.

And they couldn’t be easier to make.

Rub kale leaves with olive oil.

Sprinkle with spices that you love.

Bake at 350 for 7-10 minutes.

And that’s IT!

Kale Chips


  • 4-5 leaves of lacinato kale, torn into large pieces
  • 1 T. extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 tsp. smoked paprika
  • ½ tsp. chili powder
  • 1/4 tsp. garlic salt
  • 2 dashes cayenne pepper


1.  Wash kale leaves thoroughly and pat dry.

2.  Tear large pieces of kale from the stem and place them in a large bowl.

3.  Drizzle 1 T. of olive oil over the kale leaves and rub the oil into each with your fingertips.

4.  Spread the kale pieces out on a baking sheet covered with aluminum foil.

5.  Mix spices together in a small bowl and sprinkle half of the mixture over the oiled kale.  (Save the other half of the spice mixture for your next batch of kale chips. These are so good that you’ll be glad you did!)

6.  Bake at 350 for 7-10 minutes.  Pull the kale chips out of the oven when they are crisp but still dark green.  If you leave them in too long they’ll turn brown and take on a bitter taste.

Keep a watch on the baking time for your first batch.  These are overdone.

But these are just right, bright green and crispy!

(The spices will turn the leaves brown in places, but don’t let the leaves become brown from over cooking or they’ll taste bitter.)

So go ahead and make a batch, and soon you may be craving kale chips instead of something that comes prepackaged.

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Your Comments

8 Comments so far

  1. Christine says:

    These look really good! The only time I made kale chips, the kale wasn’t very good and I over cooked them and they were so bitter and disgusting. I’ll have to try it with less of a cooking time and with spices!

  2. Lauren says:

    First, would love to know reasons for leaving Blogger. Second, great twist on Kale Chips I crave salty spice all the time too. I just added (spaced) a Food Should Tase Good giveaway to our post so I’ll let you know if you win (and hopefully will not eat the whole goody bag).

    • Heather says:

      Ha! I really like that company, especially their deadly sweet potato chips!

      I left Blogger because it was very basic. Great place to start, but WordPress has so many themes to really give the site a unique look. And I had a great designer who knew WP well, Kevin Banks of In Color Creative. His info is linked at the bottom of the page. WP is also so much more intuitive, no glitches, easier to import pictures. I’m much happier!

  3. Beth says:

    I’ve been addicted to kale chips lately. These look insanely good. Love the Southwestern twist!

  4. lindsay says:

    I LOVE kale chips.
    I dehydrate mine instead of baking them. I have even gotten my father-in-law into eating them. If you knew him, you’d understand what a miracle that is.
    I like them with a bit of tamari and nutritional yeast…my husband likes his “nacho cheese” chips. These look really yummy. I’ll try these soon!


  1. Real Food Weekly- February 10, 2011 | Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang - 10. Feb, 2011

    […] Southwestern Kale Chips from Gluten-Free Cat […]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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