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Chili-lime kale chips rank #1

July 23, 2010
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Chili Lime Kale Chips

Do you have a small love affair going on with kale? If so, I’m not surprised. It’s in full blown season right now, with big, beautiful, leafy bunches for sale everywhere I look. I got my hands on some kale this week and turned it into a new version of kale chips that I couldn’t stop bragging about for days. You know how it is when you really nail a recipe and it turns out amazing and you do a little happy dance and proceed to eat all of it immediately? It was like that.

I’ve noticed that kale delivers one of those ah-ha moments for a lot of people. You know, the “Oh my god this is healthy and I really like how it tastes!” moments.

But how healthy is it?

Well, it’s hard core rocking Vitamins A, K, and C. And it’s delivering a fine dose of fiber, iron, calcium and protein. Not to mention it’s totally low in calories and full of bright green chlorophyll – that means you are practically eating the sun’s radiant energy! How awesome does that feel?

But let’s sum it up. Eat Right America has developed a scoring system for foods based on nutritional density. (You may have seen these ANDI scores at your local Whole Foods.) The scale is 1-1000.

You know what kale is rated at? 1000. Yup, perfect score. #1.

According to these ANDI ratings, kale is twice as nutrient dense as arugula, 10 times as nutrient dense as lentils, and 20 times as nutrient dense as pumpkin seeds. Man.

If you haven’t tried the deliciousness known as kale chips, now is the time. But today I’m bringing you an amped up recipe that will blow your damn mind. Serious.

Chili-lime Kale Chips
1 head of green curly kale
Juice of 2 limes
2 Tbl. olive oil
1/2 cup cashews, ground to a powder
2 Tbl. chili powder
1 Tbl. salt

1. Preheat oven to 350F. Rinse kale leaves and shake dry. Tear leaves into chip-sized pieces. Reserve the stems for another use, like vegetable stock.

2. In a large bowl, combine kale with all other ingredients. Mix with your hands until kale looks wet and seasoning is evenly distributed.

3. On two large cookie sheets, spread out kale leaves so they are flat and not overlapping the best you can.

4. Bake for about 8 minutes. Flip and move chips around to cook evenly. Bake another 8 minutes or so. When they are done they should be absolutely crispy. Once crisp they tend to burn quickly so check on them every minute or so towards the end!

  • Amanda

    Yay!!! So excited to make these. The ground cashews are unexpected and make me even more intrigued. Thank you!!

  • Annelies

    These sound amazing. I love that you grind up cashews as part of your chips for some protein and the richness they bring. Yum!

  • Jenny @ Nourished Kitchen

    There was some miso-coated kale chips sold at our market and I’m dying to replicate them. SO crazy delicious. Are you ever concerned about oxalate and raw kale?

  • Cailin @ Stir Crazy

    I’m one of those people who’s been devouring kale lately! As I was reading this, I was enjoying eating kale with tofu and quinoa ~ last night’s leftovers. But when I get my hands on some kale at the market next week, I’m trying this recipe… sounds delicious!

  • LK

    I love Kale and I love Kale Chips – I am soooooooo excited to try these!

  • Rebecca

    These look amazing. The Arizona desert is killing our greens, but I managed to find some kale this week. Now I will have to give this a try!!!

  • Michelle

    I’m glad you guys are psyched about these bc I know I am! If you have any other kale chips recipes I’d love to hear about them.

    Jenny – These aren’t raw, though I’ve heard oxalic acid can persist in cooked food. Have you heard the same? Kale is on the low end of oxalate content compared to spinach and beet greens anyway. I think the pros of these foods far outweigh the cons in any case!

  • Meghan (Making Love In The Kitchen

    Never enough fantastic kale chip recipes. Have never tried the chili lime combo.

  • Joanne

    I love kale but haven’t had kale chips yet! Seriously, what am I waiting for! The flavors in these seem like they rock!

  • Karen@Cook4Seasons

    Bring it on! I love every kale chip recipe I’ve tried so far…

  • sophia

    Thank you, Michelle. You just gave me yet another reason to love kale to death. And it’s so freaking cheap, too, compared to my other favorites like broccoli and brussel sprouts.

  • theUngourmet

    I love kale chips but I’ve never tried them this way. Yummy! Love the lime and chili!

  • Sagan

    I know that kale is healthy for me, but I’ve tried several recipes – including making kale chips – and I just don’t like it! Ah well. That happens!

  • Carrie Saba

    These are AWESOME!! Thanks for sharing the recipe. Yummy!

  • Elaine

    I love getting your emails! I am totally making these tonight!

  • susan from food blogga

    Yes, I adore kale. Just made some last night. But I have yet to make crispy chips. What am I waiting for?

  • aliza

    I made the recipe using cashew butter and lemon juice because thats all I had on hand, and all I can say is Yum! Yum! Yum! I am waiting for batch #2 as I type this! Thanks for the recipe! Yum! Yum! Yum!

  • Angela

    I did that tonight with pecan halves,and it was very good.
    Thanks Michelle.

  • cyn

    I am just starting my journey to whole foods. I have YET to try Kale. It is really intimidating :) BUT maybe if I make chips I can see some good in them. Kale is hard to find in Arizona. SERIOUSLY!

  • CatJB

    I found some gorgeous looking kale at the farmer’s market today, gonna try this! It looks a lot….crinklier,curlier,denser….I’m thinking there must be different sorts of kale?

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  • Deb

    This kale chips are something awesome indeed! I’ve made them quite a few times, and they’ve bit a big hit!

    One question: I think that the amount of salt in the recipe should be 1 teaspoon and not one tablespoon?

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