Baked kale chips with red pepper, paprika and cumin
Crunchy and delicious baked kale chips seasoned with red pepper, paprika, and cumin. This healthy snack is made with just a few simple ingredients: kale, olive oil, and flavorful spices. Perfect for guilt-free snacking!
- 07 Jun 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
Baked kale chips are a delicious and nutritious snack that can easily quench your craving for something crunchy and savory. This recipe features a delightful blend of red pepper, paprika, and cumin, giving the kale chips a unique and flavorful twist. With just a few ingredients and minimal effort, you can create a healthy treat that will satisfy your snack desires.
Ingredients:
Instructions:
Preheat your oven to 300°F (150°C). This lower temperature helps ensure the kale chips bake evenly and become crispy without burning.
Wash the kale thoroughly under cold water and dry it completely. You can use a salad spinner or pat the leaves dry with a clean kitchen towel. Removing as much moisture as possible is crucial for crispy chips.
Remove the tough stems and tear the leaves into bite-sized pieces. Try to make the pieces as uniform as possible so they bake evenly.
In a large bowl, combine the kale pieces with the olive oil. Massage the oil into the kale to ensure all pieces are well-coated.
Sprinkle the red pepper flakes, paprika, ground cumin, and salt over the kale. Toss well to ensure even distribution of the spices across all the leaves.
Line a baking sheet with parchment paper or a silicone baking mat. Spread the seasoned kale pieces out in a single layer on the sheet, making sure they do not overlap. If needed, use two baking sheets.
Place the baking sheet(s) in the preheated oven and bake for about 20-25 minutes, or until the kale is crispy. Check around the 15-minute mark and flip the kale pieces to ensure even baking. Keep an eye on them to prevent burning.
Let the kale chips cool on the baking sheet for a few minutes after removing them from the oven. This helps them crisp up even more.
Once cooled, enjoy your freshly made kale chips as a healthy snack or side dish. They are best eaten the same day but can be stored in an airtight container for a day or two.
Tips:
- Make sure the kale is thoroughly washed and completely dried before you start; any moisture could result in soggy chips.
- Remove the thick stems from the kale leaves as they do not bake well and can be tough to chew.
- Massage the kale with the oil evenly so that each piece is fully coated. This ensures even baking and a crispier texture.
- Arrange the kale in a single layer on the baking sheet to ensure even cooking. Overlapping can cause uneven texture and sogginess.
- Keep a close eye on the kale chips while they bake. They can burn quickly, so check them frequently towards the end of the baking time.
- Let the chips cool completely before storing them in an airtight container to maintain their crispness.
Baked kale chips with red pepper, paprika, and cumin are an easy, flavorful, and healthy snack that you can enjoy guilt-free. With minimal preparation and ingredients, you can whip up a batch for a quick snack or a party appetizer. Follow these tips to make sure your kale chips come out perfectly crispy and seasoned to perfection every time. Enjoy your homemade kale chips!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 9g | 23% |
| Sugar 1.72g | 2% |
| Fat | |
| Fat 30g | 36% |
| Saturated 4.17g | 14% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 510ug | 56% |
| Choline 1.64mg | 0% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.71mg | 55% |
| Vitamin B3 2.49mg | 16% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 130ug | 31% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 190mg | 209% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 780ug | 654% |
| Minerals | |
| Calcium, Ca 520mg | 40% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 3.72mg | 34% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 730mg | 21% |
| Selenium, Se 1.91ug | 3% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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