Spicy Kale Chips

December 28, 2015

Preparation time: 5 minutes

Cooking time: 15 minutes

Number of servings: 2-4



10 kale leaves (on a stalk)

1 1/2 tbsp Lucero Green Label Collection Extra Virgin Olive Oil

1 tsp Lucero Sriracha Sea Salt

1 tsp paprika

1/2 tsp ground coriander seeds

2/3 tsp ground cumin powder



Preheat oven to 350 degrees.

Tear the leaves away from the stalks and cut into 2-3 cm pieces

with scissors or tear with your hands.

Wash and dry the leaves in a salad spinner or pat dry with some

paper towel. You can also shake off the excess water before

cutting the kale.


Toss kale leaves after adding

Lucero Green Label Collection Extra Virgin Olive Oil, spices and

Sriracha Sea Salt.


Scatter in a large oven tray and bake for 15 minutes tossing

them around every 5 minutes to prevent burning and to make

sure they dry out and roast evenly on all sides.


Depending on your oven and the amount of leaves you can fit in

your tray, you might only need 12 minutes to roast the chips.

You can also do them in two batches.


Photo and original recipe click here:  Eat Drink Paleo

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