East vs. West Kale Chips

March 23, 2015 by Rebecca Bartley

Kale chips and barbeque have a surprising amount in common. You “baste” them with olive oil, use a good spice rub, and cook them low and slow. Fortunately this recipe is much easier, kid friendly and doesn’t involve a grill. And in case you have warring taste buds in your home, one of these two flavors is bound to please.

Your junior sous chef can help out by painting the olive oil onto the leaves and shaking them up in a container with spices. If you have some spice sensitive taste buds feel free to edit down the amount of chili and cayenne pepper in the West recipe and add a pinch of coconut sugar.

Prep time: 15 minutes
Bake time: 25 minutes
  • 1 bunch of Organic Kale
  • 2 tbsp. Extra Virgin Olive Oil
West Spices:
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1/4 tsp. Cayenne powder
  • 1/4 tsp. Paprika powder
  • 1/4 tsp. Chili powder
  • 1/8 tsp. Ground Cumin
  • 1/8 black pepper
  • Pinch of Nutmeg
  • Dash of salt
East Spices:
  • 1 tsp. Garlic powder
  • 1/8 tsp. Ground Cumin
  • 1/4 tsp. Mustard powder
  • 1/8 tsp. Turmeric
  • 1/4 tsp. Ground Ginger
  • 1/2 tsp. Red curry powder

Preheat the oven to 275⁰F and line two baking sheets with parchment paper.

Wash the kale and tear into large pieces. Try to tear down the center so that you can remove the hard stems. Pat them dry and place half of the bunch on each of the parchment sheets. Bake in the oven for 2 minutes to make sure they are completely dry.

Once removed from the oven and cool, using a basting brush, paint the olive oil onto one side of the leaves starting from the center and working out to the curly edges. Only a little about of oil on your brush is needed, but make sure it gets in all the crevices.

Combine the East and West spices in separate bowls, then place half of each spice mixture into two small containers separately. From one baking sheet, add a couple kale pieces to the East Spice container and a couple from the other sheet to the West spice container. Seal each (If your sous chef is under 12, double check that container is sealed tight!) and give a good shake. Remove the leaves, shake off excess spice and place back onto their sheets. When you have filled both sheets, place in the oven for 10 minutes. Rotate the sheets, and bake for an additional 15 minutes. Take them out and let them cool on the baking sheets for 5 minutes.

Now you are ready to taste test both flavors. Store in a sealed container for up to a week, if they last that long!

This recipe is Organic (depending on your spices), Vegan, and Gluten free!