Chili Citrus Kale Chips

Those of you who know me, know that I like to dabble in the raw food world. It all started when I found this incredible cookbook Raw Food Real World. I had no intentions of becoming a raw foodie. Heck, I didn’t even know what it was! I got the cookbook years ago for my mom actually. Ok so I may have borrowed it from time to time… FINE I still have it! But that’s beside the point. I fell in love with the photos. I wanted to eat everything in there! As I read this cookbook, I learned about eating raw, and it made sense. I’m definitely not 100% raw, but I do try to incorporate as much raw whole foods into my diet as possible. I just feel better when I do. Which leads me to my recipe for Kale Chips. 

Last summer, I got more kale in my farm share than I knew what to do with! Of all the kale recipes I created, this was by far my favorite. I actually made the chips in the dehydrator for the most part (the temperature only goes up to 115 degrees so it doesn’t kill the enzymes). But sometimes, I just can’t wait 4 hours for a batch of these babies to be done. A craving hit the other day, and I definitely didn’t want to wait. So I made them in the oven. Start by washing the leaves thoroughly. Then dry them completely, and tear them into bite size pieces. In a large bowl whisk all of the ingredients until they’re well combined. Place the leaves into the bowl and, using your hands, move the leaves coating them completely with the mixture. 
Place a cooling rack inside of a cookie sheet. Spread the leaves out on the rack so that the chips cook evenly. The rack keeps the chips from turning mushy. Pop the chips into the oven and bake for about 10 minutes or until they’re crisp. Use a spatula to move the leaves off the rack and into a serving bowl. They are the perfect mix of sweet, spicy, and salty. Oh, and it’s ok to eat them all in one sitting. Enjoy! 

Chili Citrus Kale Chips-Serves 1-2

1/2 bunch kale

1/4 c extra virgin olive oil

2 tbsp lemon juice

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

1/8 tsp cayenne pepper

1 tsp agave nectar

Preheat oven to 400 degrees F. Rinse and dry kale leaves. Tear the leaves into bite size pieces. Combine the remaining ingredients into a large bowl and whisk until they’re combined. Place the torn leaves into the bowl and mix with your hands, moving around until they’re coated evenly. Line a cookie sheet with a cooling rack. Spread the leaves onto the rack and bake for 10 minutes, or until crisp but not too brown. Using a spatula, move chips from the rack to a bowl. Enjoy!

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