Paleo Recipe: Spicy, Nutty Kale Chips!

Regardless of what diet or health plan you’re currently on, chances are you’ve been hearing a lot about kale recently. Kale seems to be the new “superfood” of the month, the absolute miracle cure to all things that ail you. I would try to convince you that I’ve always liked kale – long before the hype – but I realize that makes me sound like a food hipster.

The bad thing about the rising popularity of kale is the rising cost of kale-based snacks. I was at Whole Foods last night and a bag of seasoned baked kale was $5.99! Seriously, $5.99 for 1 oz of food? Really? I can get a pound of organic chicken for $5.99 or a pound of seasoned kale for $96. Does that even make sense? Yeah, my thoughts exactly.

I decided to pay a visit to my favorite Sunday morning stop: the Lake Eola Farmer’s Market. A little pricier than other local markets, but the scenery and selection make it worth the extra cost. For $5, I got two HUUUUGE bundles of fresh, organic kale – over two pounds, easily. I decided to test my hand at making my own homemade kale chips and concocted the following recipe:


  • 1 bundle fresh kale, washed, chopped, and dried. (approx one pound)
  • 2 tbsp sunflower oil.
  • 2 tbsp chili powder.
  • 2 tbsp garlic powder.
  • 2 tbsp roasted pumpkin seeds, crushed.
  • 1/2 jalapeno pepper – seeded – diced very small.

Put the oven on BROIL (500 degrees F) to preheat.

In a large plastic bag, combine all ingredients and shake well to coat. You can add a tiny bit more oil if it doesn’t seem well covered, but 2 tbsp worked well for me.

On an aluminum foil lined cookie sheet (for ease of cleaning – I’m lazy), spread out the kale evenly. Place the cookie sheet on the SECOND shelf – not directly against the broiler – and allow to cook for approximately ten minutes. Remove the tray from the oven, flip the kale over (spatula is easiest), and cook another five to seven minutes.

PLEASE NOTE: If you put the cookie sheet on the TOP shelf, the kale will get super crunchy on one side, half raw and green on the other – no bueno. So make sure to use the second shelf to ensure an evenly-cooked finished product. I learned this the hard way!

Once cool, store in an air tight container at room temperature. It can probably last a few days, but if yours tastes half as good as mine came out, you’ll be lucky if it lasts an hour or two.

This is only half of the batch! Seriously, making your own kale chips is far more cost effective.

This is only half of the batch! Seriously, making your own kale chips is far more cost effective.

I want to experiment with different flavors this week (I have a lot of kale to cook). I have an idea for dessert chips (think: coconut oil, shredded coconut, agave syrup, cinnamon, and pecans!) and I’d like to attempt a ranch/cheese flavor to really knock out my potato chip cravings. So many options, so few calories!

More recipes to come!

In the meantime, bon appetit my friends!

~ Tori


3 thoughts on “Paleo Recipe: Spicy, Nutty Kale Chips!

  1. Mmm That sounds wonderful, I love kale chips. I would love this recipe but not sure my husband would make it through them with the spiciness. ha-ha I’ll just drool at your photos for now instead. 🙂

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