What could be better than Thanksgiving-flavored kale chips?
Of course, kale isn’t the only leafy green that’s highly bakeable. Chard, collard greens, and spinach are all chip-worthy. To prep kale – rinse, dry, and massage a bit before tearing leaves off stems into pieces.
It goes without saying, but feel free to vary the spices and cooking method to suit your needs. Kale enjoys getting baked in an oven, but it’s also fond of microwaves. By the way, I love adding a teaspoon of mesquite flour to pumpkin pie spices. The flavor is similar to cinnamon, but softer, with hints of toffee and caramel. If you don’t know mesquite, get to know it here.
Off to bake more from the salad bar . . .
All the flavor of pumpkin pie spice, but in super healthy kale chips. Make this easy recipe in an oven or microwave. Gluten free, vegan, and really great for snacking.
- One bunch of kale, stems removed and torn into large pieces
- 1 tablespoon coconut oil, melted
- 1 tablespoon raw sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- Sea salt to taste
Preheat oven to 300º F. Line two cookie sheets with parchment paper.
In a large bowl, combine: kale, oil, sugar, cinnamon, ginger, and nutmeg. Toss to coat leaves completely. Spread kale in a single layer onto cookie sheets. Sprinkle with sea salt to taste.
Bake for 25-30 minutes, rotating sheets halfway. Let cool for a few minutes before serving.
To cook in a microwave, spread coated kale onto a microwave safe plate. Sprinkle with sea salt to taste. It’s okay to overlap pieces. Microwave on high (in a 1500 watt oven) for 3 minutes 30 seconds, tossing kale halfway. Cook time will vary depending on how powerful your microwave is, so check your greens.
Hungry for more? Check out what’s cooking at Gluten Free Wednesdays!