Spicy Taco Kale Chips

Overview

Serves 4 As a Snack

20 minutes active time + 25 minutes bake time (55 minutes total)

The rundown:

  1. First you'll prep the kale
  2. Then you'll add spices
  3. Then you'll bake!

allergies and dietary restrictions:

  • Vegan, vegetarian, dairy free, gluten free, nut free

Grown-up pro tips:

  • Unfamiliar with nutritional yeast? This article should help explain!

  • If you can’t find nutritional yeast at your grocery store, skip it, the recipe will still work. But it adds an awesome cheesy taste.

Shopping List

  • 1 bunch curly kale

  • 1 lime

  • Nutritional yeast seasoning

  • Ground cumin

  • Chili powder

  • Cinnamon

  • Cayenne (optional)

  • Pantry:

    • Olive oil

    • Salt

Special Tools Needed

  • 2 rimmed baking sheets

  • Parchment paper/wax paper/silicone baking sheet

Ready to cook? Instructions below

  • Wash hands

  • Collect ingredients

    • 1 bunch curly kale

    • 1 lime

    • Olive oil

    • Nutritional yeast seasoning

    • Ground cumin

    • Chili powder

    • Cinnamon

    • Cayenne (optional)

    • Salt

  • Collect tools

    • 2 rimmed baking sheets

    • Parchment paper/wax paper/silicone baking sheet

    • Salad spinner or colander

    • Large bowl

    • Measuring spoons (tablespoon, teaspoon, ½ teaspoon, ¼ teaspoon)

    • Kid chef knife (or grown-up chef knife, to cut a lime)

    • Cutting board

  • Grown-up: Preheat oven to 300F, prepare pans

    • Line 2 large rimmed baking sheets with parchment paper, wax paper, or silicone baking sheet

  • Remove kale leaves from stems

    • Hold the stem end, and pull down along the stem

    • Put leaves in salad spinner or colander

  • Rip it up into smaller pieces

    • They don’t need to be very small, you just don’t want giant leaves

  • Wash kale and thoroughly dry

    • Spin in the salad spinner or blot with paper towels

    • Put in large bowl

  • Add 1 Tablespoon olive oil

    • Pour into bowl

    • Massage with your hands until the leaves are coated with olive oil

    • Wash your hands

  • Measure 3 Tablespoons nutritional yeast seasoning

    • Add to bowl with kale leaves

  • Measure 2 teaspoons cumin

    • Add to bowl with kale leaves

  • Measure 2 teaspoons chili powder

    • Add to bowl with kale leaves

  • Measure 1/2 teaspoon salt

    • Add to bowl with kale leaves

  • Measure 1/2 teaspoon cinnamon

    • Add to bowl with kale leaves

  • (Optional) Measure 1/4 teaspoon cayenne

    • If your family doesn’t like spicy food, leave this out

  • Mix with hands

  • Lay kale leaves on 2 baking sheets

    • Divide evenly between the 2 sheets

    • Try to arrange the kale in one layer so it gets extra crispy

  • Grown-up: Place baking trays in oven

    • Kid: set a timer for 10 minutes

    • Note: Total bake time is 25 minutes, but you’ll rotate it at 10 minutes

  • Grown-up: rotate kale

    • When the timer goes off at 10 minutes, rotate both pans

    • Kid: set timer for 15 minutes

  • Clean up

  • Let cool for 3 minutes

  • Nom!

    • Eat soon, the chips will become soggy if you wait too long (but trust us, this won’t be difficult!)

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