A Twist on Kale Chips

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • VGVegan
  • DFDairy Free


1 Bunch Curly Kale
Cold Pressed Olive Oil
1/2 Cup Raw Unsalted Walnuts

Pinch of Cumin
Pink Sea Salt
1 Tsp. Coconut Aminos


Preheat the oven to 350 degrees F. Use a small amount of olive oil to grease a large baking tray and place to one side.

Remove the stems from each kale leaf and tear kale into pieces. Rinse and dry the kale in paper towel. Place the kale pieces on the baking tray and drizzle with olive oil (make sure not to drown the kale in oil because they are best crunchy). Using your hands mix through the oil and sprinkle with pink sea salt.

In a food processor blend the walnuts, cumin and coconut aminos until it resembles a coarse flour (avoid blending the mix for too long as it will become walnut butter). Sprinkle the seasoning on top and mix it through the kale.

Place the tray in the oven until the kale sides become crispy but keep watch to avoid burning or turning the kale black. This will take between 12 – 17 minutes depending on your oven.

(Makes 2 Serves)