Chipotle Kale Chips


May 15, 2017

Warning: you won’t be able to stop at just one of these tasty Chipotle Kale Chips! Fortunately, you don’t have to, since they’re full of great nutrition. Bye-bye, potato chips...

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4 Servings


1 bunch kale (about 1 pound), washed and thoroughly dried

1 tbsp olive oil

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground chipotle pepper

1/4 tsp sea salt


1Preheat the oven to 325°F.

2Remove and discard the tough kale stems; tear the leaves into 1 1/2-inch pieces. Toss the kale in a large bowl with the oil, gently rubbing the leaves with your fingers to help spread the oil evenly. Add the coriander, cumin, chipotle pepper and salt and toss well.

3Arrange the kale in a single layer on two large baking sheets. Bake one batch at a time, until crisp, turning the leaves once, 16 to 18 minutes. Repeat with the second batch. Let cool on the pan. Serve immediately or store in a covered container at room temperature for up to 2 days.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015


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Nutrition Facts

Sodium170 mg
Protein3 grams
Sugar0 grams
Total Fat4 grams
Saturated Fat0.5 grams
Total Carbohydrates6 grams
Dietary Fiber2 grams