Chipotle Kale Chips

Recipe courtesy of JJ Virgin

Warning: you won’t be able to stop at just one of these tasty Chipotle Kale Chips! Fortunately, you don’t have to, since they’re full of great nutrition. Bye-bye, potato chips…
Prep: 15 mins
Cook: 40 mins
Yields: 4 Servings

1 bunch kale (about 1 pound), washed and thoroughly dried
1 tbsp olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground chipotle pepper
1/4 tsp sea salt

1 – Preheat the oven to 325°F.
2 – Remove and discard the tough kale stems; tear the leaves into 1 1/2-inch pieces. Toss the kale in a large bowl with the oil, gently rubbing the leaves with your fingers to help spread the oil evenly. Add the coriander, cumin, chipotle pepper and salt and toss well.
3- Arrange the kale in a single layer on two large baking sheets. Bake one batch at a time, until crisp, turning the leaves once, 16 to 18 minutes. Repeat with the second batch. Let cool on the pan. Serve immediately or store in a covered container at room temperature for up to 2 days.


✅Packed with nutrients–with one serving you’ve given your body essential probiotics, fiber, and protein

✅Easy to make when you’re in a hurry

✅Creamy and filling to keep you feeling satisfied and nourished.