Kale chips – smoked paprika, turmeric

Kale chips are really simple to make and the seasoning options are as endless as your imagination. Try this super simple recipe. Make a triple batch as kale shrinks significantly once dry, and you want to maximise your output but minimise your time in the kitchen.

1 bunch kale, tough stems removed, roughly chopped (6-8 cups)
1 tablespoon olive oil
1/2 teaspoon lemon juice
1 teaspoon of smoked paprika (mild)
1 teaspoon of ground turmeric

Strip the leaves off the tough stalks of kale.

Mix all ingredients (except kale) in a cup and then pour over the kale.
Massage the seasoning into the kale to make sure that it is well coated.

NOTE: Marrakesh Moroccan Bazaar spice blend by “Your Home Inspiration” contains: cumin, coriander seed, cinnamon, ginger, paprika, nutmeg, turmeric, pepper, allspice, mint.

Dehydrate: arrange the kale on a teflex-lined dehydrator tray and dehydrate for 8 hours or overnight until crips. Use the 105 degrees celcius setting.

Oven: pre-heat the oven to 150C and arrange the kale in a single layer on a baking sheet or coconut oiled tray. Careful – they can burn easily. Bake for about 15 minutes and then remove from oven and gently flip over. Bake again for 5-10 minutes, watching closely to make sure they don’t burn. Let them cool completely before storing.


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