Spicy Kale Chips

December 28, 2015


10 kale leaves (on a stalk)

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

1 tsp 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 with Lucero Green Label Collection Extra Virgin Olive Oil, spices & 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.

Preparation time: 5 minutes

Cooking time: 15 minutes

Number of servings: 2-4

Recipe from Eat Drink Paleo

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