Cinnamon sugar? On kale chips? I assure you I was incredulous when I first saw this recipe, too. But trust me, this is a combination you really must try.
I will admit that after making batch after batch of variously spiced kale chips several years ago, I got pretty sick of them. I honestly didn’t care if I ever saw a kale chip again. But then, while perusing Hallie Klecker’s new E-book Crazy for Kale…
…I came upon these and knew I had to give them a go.
I made this recipe twice: once when I was home alone (when I had no problem devouring the whole batch) and once for my family (everyone loved them).
If you are already a fan of kale, you will really enjoy Hallie’s E-book. Hallie is such a creative cook, plus all of the recipes are gluten and dairy-free. If you are not already on the kale bandwagon, that’s all the more reason to get the book: you will be inspired!
Recipe for Cinnamon Sugar Kale Chips
Yield: Serves 4
These kale chips are surprisingly addictive!
Ingredients:
*3 1/2 cups kale chips
*2 tablespoons extra-virgin olive oil
*1 1/2 tablespoons coconut sugar
*1 teaspoon ground cinnamon
*Pince of sea saltDirections:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper (the parchment paper makes clean up a little easier, but I was out and didn't use any).
2. Tear the kale leaves into bite-sized pieces and place them in a large bowl. In a small bowl, whisk together the olive oil, coconut sugar, cinnamon, and salt. Pour over the kale leaves and toss with your hands to coat everything evenly. Arrange the kale leaves in a single layer on the parchment-lined baking sheet. (If you can't fit all of the leaves in one layer, divide them between 2 parchment-lined baking sheets.)
3. Bake for 8-10 minutes until brown in spots and crispy. Cool completely before serving. (The leaves will continue to crisp up as they cool).
This recipe is from Crazy for Kale by Hallie Klecker.
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What’s your favorite way to eat kale?
ERitter — June 7, 2013 @ 11:00 am
Stumbled across this website while I was looking for a healthy lemon cake recipe for my grandaughter’s birthday. What a pleasure to find recipes for whole foods available at our local farmers market. I am especially interested in the innovation behind the Green Marketplace, and the opportunity to learn about and use sustainable living practices. THANKS, we needed that!
Kristine Tomaszewski — June 9, 2013 @ 3:21 pm
I was reading over your recipe and would like to know what coconut sugar is. I have never heard of it.
Winnie replied: — June 9th, 2013 @ 6:24 pm
Hi Kristine,
This is the coconut sugar i use: Madhava Organic Coconut Sugar, 16-Ounce (Pack of 6)
It’s generally available at health food stores.
The Ultimate Cruciferous Vegetables Recipe Round-up : Real Food RN — January 15, 2014 @ 6:41 am
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