I could not wait to share this amazing snack that I have been making a part of my Keto journey. It is so healthy, it really can fit into any diet or lifestyle. To say I am obsessed with it is beyond an understatement.
I think the best part of this snack is the fact that it is insanely easy to make. Looking back I think from start to finish, including cooking time, I was done in less than 20 minutes. Crazy right?!
I even decided to doctor it up a bit and add sliced jalapeños to get a nice crispy crunch and kick to them. Let me tell you, it did NOT disappoint.
Here are all the ingredients you’ll need:
-Cracked Black Pepper
-Half of a Fresh Jalapeño Pepper
I first rinsed and roughly chopped up some of the kale, making sure to dry it off before putting it on the pan to get seasoned. The cutting was rough chops to make bigger chip-like pieces.
Once I had all the kale cut up, dried, and layered across a sheet pan, I drizzled about a tablespoon of olive oil over the top. I then used my hands to toss it all together to make sure each piece was coated nicely. This part is super important because it makes sure that each piece will get seasoned evenly.
In the mean time before I added any seasonings, I took a minute to thinly slice half of a jalapeño pepper to toss in with the kale as well. I did not use a whole pepper because I wanted a slight kick, not for it to take away from the kale chip itself. I figured half would be a great amount for adding flavor and some extra crispiness. The jalapeños get such a nice crisp when they are sliced so thin. Once the jalapeño was cut, I just sprinkled it over the kale and olive oil mixture. We won’t need to hand mix it again just yet.
Truthfully the hardest part is over! Haha. But really. This next part gets done super quickly. I sprinkled about half of a teaspoon each of the seasoned salt, garlic powder, smoked paprika, and black pepper over the kale and jalapeño mixture and tossed with my hands til everything was thoroughly coated.
Voila! It was hard for me to believe I was done prepping that quickly too. But who can complain!?
Once everything is evenly mixed I made sure that the kale is spread evenly across the sheet pan. This helps ensure pieces don’t get burned, or undercooked. Now I set the pan aside to prepare for them to go into the oven!
The oven needs to be preheated to 350 degrees. Once heated, the sheet pan of the kale and jalapeño mixture can go in. It takes anywhere from 8-10 minutes. I tend to leave mine in for an extra minute. I like them more on the crispy side.
There you have it! Was that not the easiest and most yummy recipe? My favorite thing about this snack is that I can make it in less than 20 minutes. For storage I like to just put them in a Tupperware on the counter for a day or two. I’m always a little weary about eating cooked vegetables that are out longer than that.
I really hope you enjoy them as much as I do!
What easy/quick snacks do you make?
If you’ve made kale chips before, what different ingredients did you use?
Do you prefer baked kale chips or air fried ones?
Adios for now!