Southwest Kale Chips


  • 1 bunch kale, rinse and thoroughly dry, remove center stem and discar

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon cayenne pepper

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/8 teaspoon garlic powder

  • Kosher or sea salt to taste

  • 2 tablespoons olive oil

  • 2 teaspoons apple cider vinegar, or vinegar of choice


Preheat oven to 275 degrees.

Cut or tear kale leaves and into 1 1/2" to 2" inch pieces. In a large mixing bowl, combine all ingredients, except kale. Add kale pieces and toss to coat both sides. It's easier to use your hands rather than a spoon.

Lay kale pieces individually on a large cookie sheet, turn the leaves over after 10 minutes. Bake until pieces are crispy, approximately 20 minutes.

Remove chips, spread on a paper towel and cool to room temperature. Store in an airtight container or ziplock bag.

Enjoy plain or with your favorite #TascosaHotSauce!

Recipe from

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