Name: Kettle Corn Kale Chips
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Ingredients: 1 large bunch kale; 1/4 cup olive oil; 3/4 teaspoon sea salt; 2 tablespoons dry coconut sugar (regular sugar works too)

The best recipe for Kettle Corn Kale Chips

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What food and nutrition blog doesn’t have a recipe for kale chips??? These aren’t your average kale chips! I was inspired to make kettle corn kale chips after our trip to the fair this past week. Walking through the sea of fried twinkies, slushies, fried dough, ice cream and candy apples we found a somewhat healthy fair treat! It was a local vendor who was selling all natural kettle corn with four simple ingredients, sea salt, sugar, olive oil and popcorn. I took these ingredients and turned them into kale chips!

kettle corn kale chips vegan gluten free recipe kale

Kettle Corn Kale Chips

The best recipe for Kettle Corn Kale Chips

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Prep Time: 3

Cook Time: 15

Total Time: 18

Course: Appetizer, Kid food, Snack

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 145kcal

Cost: $5

Ingredients

1 large bunch kale
1/4 cup olive oil
3/4 teaspoon sea salt
2 tablespoons dry coconut sugar regular sugar works too

Instructions

Preheat oven to 350 degrees.
De-stem kale and tear into pieces, wash and pat dry.
Place kale in a large bowl, drizzle with olive oil and massage into kale leaves.
Sprinkle with coconut sugar and sea salt, massage into kale leaves.
Using two cookie sheets, spread kale in a single layer and place in the oven.
Cook for 12-15 minutes or until crisp, completely dry and lightly brown however, do not burn 🙂

Notes

Another variation would be to add almond butter and honey! Follow the same directions but mix together 2 tablespoons raw honey, 2 tablespoons almond butter and 2 tablespoons olive oil. Massage into kale leaves and cook for 15 minutes, checking occasionally. 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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