Kale Chips with Cumin

  • Yield: 2 to 4 servings


1bunch Kale
1/2cup olive oil
1teaspoon salt
1teaspoon pepper
1 1/2teaspoons cumin


  1. Preheat oven to 350F.
  2.  Break off and discard the stems. Wash and shake dry the kale leaves. Divide the batch of kale in half transferring the leaves to 2 cookie sheets lined with foil.
  3.  Divide olive oil and drizzle on each tray. Sprinkle with salt, pepper and cumin. Mix well with tongs so that kale leaves are well coated in olive oil and spices. Bake for 15 minutes or until kale is crisp.  Turn leaves after 15 minutes and switch trays. Turn off oven and return trays for an additional 5 minutes. The residual heat will finish roasting them. Enjoy!

N.B. The key to delicious Kale chips is breaking off the leaves of the kale and discarding the stems. Then, wash the leaves and shakes them completely dry, which is crucial for coating purposes and to success of the recipe. *I use a salad spinner and then transfer the leaves to a clean dish cloth to dry completely.  *Kale leaves can burn easily. Pay close attention when roasting them!*