Cinnamon sugar kale chips audibly crackle when you first bite into them. Then, they silently dissolve in your mouth, leaving behind a fresh green flavor and a smidgen of sweetness. Throw kale chips in a bowl for a quick, easy snack or use kale chips for something crazy like topping cupcakes. Don’t hesitate to eat as many kale chips as you’d like, as often as you’d like – they’re entirely guilt-free.
Buy more kale than you think you’ll want. You’ll be happy you did.
How to Make Cinnamon Sugar Kale Chips
Wash and dry the kale.
Note: I used a special variety of kale called Russian red kale that I purchased at the Dupont Circle farmers market in Washington, D.C. (You can read all about the trip in my post about my fun HomeAway stay in D.C.) If you are using a common variety of kale with a thick stalk, remove the leaves from the stalks and cut them to a size that you like.
Mix the kale with a little oil and a sprinkle of cinnamon and sugar. I used two teaspoons of vegetable oil, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of granulated sugar for every packed cup of kale.
Spread the kale on a baking sheet lined with aluminum foil. Bake at 300 F for about 10 minutes or until crispy.
Cupcakes with kale are coming soon. Don’t be frightened.