Cinnamon Sugar Kale Chips

When I posted the Pumpkin French toast recipe with pumpkin drizzle, coldandsleepy commented that she wanted to pour it over everything, even kale. Then retracted thinking maybe she'd gone too far. I looked at this as "challenge accepted" to prepare a sweet kale chip.  This may still be a work in progress. Right now it is certainly a product that could only be enjoyed by someone who truly doesn't mind the bitter quality of kale and can't get enough kale chips of any flavor.

I really dug it. The taste is initially kind of weird in an interesting "I'm not quite sure I like this" way, then like any kale chip, that slight bitter tang grows on you and as soon as you finish eating one, the entire batch is soon to follow... gone in 60 seconds.

By the time I got around to making the kale chips, I'd already used up all my pumpkin drizzle, but I can pretty much guarantee that it would be amazing smothered on these kale chips. Like a delicious, fall friendly plate of sweet nachos.

I've been into kale chips for several years now (I blame it on my stint in culinary school in Berkeley - those NorCal folks LOVE their kale!), but it seems to really be hitting a peak of popularity right now.  I mean, after all, even Trader Joe's has caught on and now sells bags of kale chips for waaaaay cheaper than any of those other brands.

The greatest thing about making kale chips at home is that they are super easy and you really don't need any fancy equipment. Sure a dehydrator would be nice, but they come out just fine in the oven as long as you pay close attention to them while baking.  Here's what you need:


Small bunch kale, stems removed and torn (I used maybe 4 or 5 leaves of curly purple kale)
1 T melted coconut oil
1/2 T coconut sugar or sucanat
1/2 tsp cinnamon

Preheat oven to 350 degrees.

Gently toss everything together in a large bowl until kale is coated. You want it glistening with the oil but not soggy.  Spread kale in a single layer over baking sheets (you may need more than one).
Bake for 10 minutes, remove from oven to check and flip. Bake 4 more minutes and check again. All or most of the chips should be crispy by now.  If there are any still soft, put those back in the oven for a few more minutes, after transferring the crisp ones to a plate.

Drizzle with pumpkin drizzle, if desired. Or just eat. You can shove 'em all in your mouth at once. I won't judge.