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Cinnamon Sugar Kale Chips – Easy and Addictive

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. 

Devour.  Repeat.

Cupcakes with kale are coming soon.  Don’t be frightened. :)

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8 comments on “Cinnamon Sugar Kale Chips – Easy and Addictive”

  1. How tasty! I’m a big fan of salted kale chips, but have never tried a sweet version… I’ll bookmark this for the next time they show up in the CSA box.

  2. Looks like addicting and delicious. I would love to try your unique cupcake recipe here and lets see if its really worth it to try. Anyway thanks for sharing. :)

  3. Ivysays:

    They’re so pretty too!

  4. Ericsays:

    Stef, first of all hi. I just love your blog. Because of some health problems now i have too much free time so when i discovered your blog i was inspired and started baking. I have a bit of experience. Just a bit. So far i’ve tried your raw cookie dough, sour cream(fresh cream) and peanut butter and chocolate cupcakes. Also i started using your strawberry banana cupcake recipe as a basic one for mine. I tweenked it a bit and made banoffee cupcakes. Making toffee is very easy and it adds a little crunch when baked. Also i noticed that there are a lot of greek inpsired cupcakes. I’m from Cyprus and i didnt think about using greek flavours for cupcakes before. But i tried something and really work. Do you know mastic? It’s a raisin from a tree which grows in the meditteranean. Using the basic recipe i made mastic recipe. They were fantastic. Around 5 grams are enough. They also make the cupcakes white when baked. Even whiter than the batter. I recomend them to you, i think you’ll like them!!!

  5. Stefsays:

    Eric – I’m so intrigued. I’ve never heard of mastic before. Can you explain more about how you used it? Maybe drop me an email about it? Thanks so much!

  6. I have added this link to a recipe that I posted on my blog. :) Thank you!

  7. Huh!! I would have never thought to do a non-savory kale chip, but now I really want to. I have some kale in my fridge downstairs…I think I know wat I’m making tomorrow!!

  8. Lesliesays:

    PS here’s an estimated nutritional decomposition for the cupcake with a bit o’ kale on top:


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