Kale chips are a regular occurrence in my house. I started out making them plain but have evolved to making these Spicy Nacho Kale Chips as well as a handful of other variations. Since I love spicy food and have a serious love / hate with all foods cheese related, I started making myself these dairy free nacho kale chips on my “single lady” nights.
You know, the nights where my husband is out or works late and I don’t feel like cooking for myself. On those nights, my dinner usually consists of organic popcorn with pastured butter and nutritional yeast, a batch of these spicy nacho kale chips and a big ol’ glass of wine. True story.
These do have a kick but not so much that you are chugging down water (or wine) after every bite. If you want to experiment and make a more “mild” version, substitute sweet paprika for the smoked paprika.
NOTES:
- I prefer Dinosaur Kale (aka Lacinato or Tuscan Kale) for Kale Chips. I like that the leaves are flat and find the chips more “chip-like” than the curly Kale varieties.
- When I talk about stemming the Kale, I am referring to pulling the leaves off the stems.
- Making Kale Chips is super easy BUT the first few times are tricky until you get your cooking time right. Every oven is different so you have to play around until you get it just right with your oven.
- To store Kale Chips, place in a glass or plastic container with two Silica-Gel packets. (You can find them in almost everything you buy – just start saving them. I got mine from an empty bottle of Vitamins and a package of Roasted Seaweed. I use 2 packets per head of Kale Chips I am storing)
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Spicy Nacho Kale Chips. Paleo Nacho Kale Chips. Vegan Nacho Kale Chips.
- 3/4 pound kale leaves cleaned, stemmed and ripped into bite sized pieces (or baby kale leaves with ribs left in tact if very thin)
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 1/8 teaspoon garlic powder
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Set oven racks to 2nd and 4th positions and preheat oven to 350F. Grab two baking sheets. I used newer (and very clean) baking sheets so I didn't line them but you may want to line with either parchment paper or tinfoil.
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Clean kale leaves. If using Dinosaur Kale, remove ribs and stems (see NOTES) and tear into bite sized pieces. If using baby kale leaves, trim stems.
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Place kale leaves in a large bowl and toss with olive oil until well coated.
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In a small dish, combine nutritional yeast, smoked paprika, sea salt and garlic powder. Pour over kale leaves and toss until well distributed.
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Arrange coated kale leaves in a single layer (some overlap is OK since they will shrink) on baking sheets.
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Place in oven and bake for approximately (see NOTES on oven times!) for 16 minutes, rotating the baking sheets 1x or until kale leaves are crispy but not burnt. They should not be soggy. If you have kale pieces that range dramatically in size, you may wind up having to remove some of the cooked kale chips and placing the rest back in the oven for a couple minutes.
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TIP: If only cooking one tray at a time, reduce cooking time to approximately 14 minutes. Enjoy!
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Dedy@Dentist Chef says
Such a healty version of snaking…
this kale chips must be gone as easy as snapping fingers for sure!!!
EverydayMaven says
They do go fast! Hope you’ll try them 🙂
Annie995 says
Going to give this one a go..As I usually just use Salt & Garlic.
But are some saying to put in the Silica Packets?
I’m new here , so I do not understand!!
Thank you…
Sylvie | Gourmande in the Kitchen says
So smart to be saving those little packets, I like your single lady dinner!
EverydayMaven says
Me too Sylvie – I look forward to it 😉
Jeanette | Jeanette's Healthy Living says
We love kale chips! Although I usually use the curly kale – will have to try the Lacinato kale next time.
kellie@foodtoglow says
What a fab idea about the silica packs! Genius! I LOVE kale chips and serve them to disbelieving groups at my weight management classes – they end up loving them too. For myself I tend to do them at a lower temperature and slightly longer as I have a weird oven that is desperate to burn things. You are so right about knowing your oven for these guys. And I am a big ‘nooch’ fan on kale and popcorn too. Wine is always a good idea with these 😉
EverydayMaven says
I have found so many people that have the same reaction Kellie!
EverydayMaven says
I have found so many people that have the same reaction Kellie!
EverydayMaven says
I have found so many people that have the same reaction Kellie!
valerie says
These look amazing!! I like that you used the tuscan kale 🙂
EverydayMaven says
Thanks Valerie! I find it’s easier to work with for Kale chips (more flat surface area!).
John@Kitchen Riffs says
That tip to use a silica-gel packet is golden. Great idea — I’ll be using that. And I’ll be spicing up my kale chips, too. Funny, as I was making tea this morning I was thinking it’s been ages since we’ve had kale chips, and here’s your recipe for some spicy ones. It’s a sign. 😉
EverydayMaven says
Definitely a sign John!
Joanne says
I haven’t really gotten into kale chips, but maybe with all this spicy deliciousness on them I can be won over!
EverydayMaven says
I think you would love them if you tried the “seasoned” or flavored ones. They are crunchy, salty and addictive!