Everyone has a weakness… and mine is spicy snacks.
I absolutely love to sit down with a movie and a bag of jalapeño chips or Hot Cheetos… and I’ve been known to eat the entire bag in one sitting.
Yikes, right? But hey, it happens! You get distracted by the TV, and next thing you know you have an empty bag in your lap and no idea where the snacks inside went.
But guess what? Not only is junk food bad for you (obvi), but eating an entire bag of junk food in one sitting is SO BAD. You wreak havoc on your body by feeding it so much junk. My body does not digest an entire bag of Hot Cheetos well, so I generally feel horrible for a few days after. Not to mention the fact that these snacks are so dry, they can make your body need to work even harder than normal to digest them if you don’t plan ahead to drink extra water.
So naturally, I didn’t want to give up my spicy snacks, but I also didn’t want my body to keep feeling terrible after snacking.
I decided to take a healthier route, and make some spicy kale chips!
Kale has so many health benefits! It’s high in nutrients (think Vitamins A, K, and C) and low in calories. It’s high in antioxidants. It’s high in minerals. And Mom always told me to eat my leafy greens.
And now, without further ado, here’s a spicy and crunchy snack you don’t have to feel guilty about snarfing down!
First, you’ll want to make sure you wash your kale really well. I found a significant amount of dirt, and a few friendly little bugs while washing my kale leaves!
I washed my kale the day before I wanted to make kale chips, and then left the leaves out on a paper towel to dry overnight.
The next day, when my kale leaves were good and dry, I started by preheating the oven to 350º, and lining a couple baking pans with parchment paper.
I then mixed up a coating for my kale chips with olive oil, garlic powder, chili powder, chipotle powder, and salt.
I played around a little with how to coat my kale leaves. I first tried tearing my kale from the stem into smaller, bite-sized pieces and soaking them individually in my mixture. This resulted in a more fully-coated kale chip, with more spice mixture on each chip.
I also tried coating the full kale leaf in the mixture, rubbing the mixture into the leaf with my hands to ensure full coating, and then tearing the kale from the stem into bite-sized pieces afterwards. This resulted in a more lightly-coated chip.
After coating my kale chips in the mixture of spices, I laid them out on the parchment-paper-covered baking trays, being careful not to let my chips overlap. Overlap could lead to steaming instead of baking, and we want our chips to be crispy!
The tray on the left above is my tray of more fully coated kale chips, where I dipped each chip individually. On the right is my tray of lightly-coated kale chips.
I put both trays in the oven (which was preheated to 350º), and kept an eye on them. My tray of lightly-coated chips was done and crispy after 15 minutes, but the more heavily coated tray of chips needed five extra minutes.
Here we are! After 15-20 minutes in the oven, my kale chips were crispy and ready to go!
I moved my kale chips to a bowl, sprinkled some nutritional yeast on top, and munched away 🙂
These Spicy Chipotle Kale Chips turned out great! The nutritional yeast on top is a nice touch, and it cuts the spice a little bit. I also recommend adding more salt to taste!
Here’s the full recipe, I hope you enjoy these spicy snacks as much as I do! Just make sure you enjoy these kale chips with a glass of water, because they are very dry!
Wishing you happy and healthy snacking!
Be happy. Be healthy.