Kale chips are a delicious means for adding a bit of crunchy, salty, goodness into a predominantly plant-based diet.

This interpretation features rosemary, agave, and chili flakes. Also in the mix: pumpkin seeds. Full of wonderful, healthy fat, they facilitate great flavor and texture.

I dried these out slowly in the oven at 200. They’re good for you, but they’re not your raw, dehydrated-overnight-at-115 kind of kale chip. They’re also a little lighter and flakier than the ubiquitous cashew-forward version found in most grocery stores.

I don’t mean to brag, but these kale chips I made myself are my favorite kale chips. I think they provide just the right balance of super healthy and super tasty. Plus, you have that salty, sweet, spicy thing going on. What’s not to like?



(2 servings)

1 bunch kale, torn

3 ½ T olive oil

2 ½ T agave

1 T apple cider vinegar

¼ cup pumpkin seeds

2 T rosemary, finely chopped

1 t chili flakes

sea salt



Preheat the oven to 200. Wash and tear one bunch of kale, then place the torn leaves in a large mixing bowl. Prep the rosemary now, too.

In a blender, combine the olive oil, agave, apple cider vinegar, and pumpkin seeds. Blend on high until the mixture has reached a paste-like consistency.

Use your hands to coat the kale leaves with the mixture. Lay the coated kale leaves out on a baking sheet, being sure not to crowd the pan (unless you prefer your kale chips steamed).

With dry hands, evenly sprinkle the rosemary and chili flakes over the kale leaves. Feel free to adjust the amount of chili flakes based on your personal spice quota; I love spicy things, so I’m pretty liberal in this regard.

Finish the kale leaves off with an even sprinkle of sea salt. Pop them in the oven for 90 minutes, or as long as it takes to dry out the kale leaves. Voila.