Kale Chips with Cumin and Sea Salt
August 14, 2016
It almost feels like cheating to enjoy all the nutritious benefits of kale by snacking on these savory chips. The hint of spice gives them a fantastic flavor. Goodbye potatoes, hello healthy greens! (Remember, kale chips are best eaten the same day they're made, so don't bake them too far ahead.)
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2-4 servings
Directions
1Preheat the oven to 325F.
2Tear the kale into 1-1/2" pieces. Toss them in a large bowl with the oil, gently rubbing the leaves with your fingers to help spread the oil evenly.
3Add the cumin, salt, and chipotle pepper and toss well.
4Arrange the kale in a single layer on 2 large baking sheets. Bake 1 batch at a time until crisp, turning the leaves once, about 16-18 minutes.
5Allow the kale chips to cool on the baking sheet, then serve immediately.
This recipe is part of the Star-Gazing Party menu, with Taj's Chicken Tenders & BBQ Sauce, Kale Chips with Cumin and Sea Salt, Spiced Sweet Potato Fries, and Berries with Cacao-Nut Butter Spread. Check out the Star-Gazing Party Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful picnic dinner under the stars!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more recipe ideas? Come check them all out at jjvirgin.com/recipes!
