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!
What’s your favorite way to eat kale?
Recipe for Cinnamon Sugar Kale Chips
- *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 salt
- 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).