Wednesday, May 3, 2017

Spicy Kale Chips for Cinco de Mayo




It's ( almost)  Cinco de Mayo, and I'm thinking Mexican and spicy. 
Every year I try to think of one recipe that I could make for this celebration! 
This year I'm turning my traditional kale chips into spicy ones. Yum!

When was the last time that you made kale chips?
If never, now is the time to try. These chips are tasty, so easy to make, and super nutritious!
This crispy naturally gluten free vegan snack  may be the easiest and only way to get your family to eat this healthy vegetable. We all talk about wanting to eat more leafy greens; this is just another way to eat your greens!

Do they have to be spicy? NO!!1

Since kale chips can be seasoned any way that you want to season them,
 I decided to make mine with a little kick using Mexican spices in honor of Cinco de Mayo.
But you don't have to- you can season them any way you like.

I thought of the idea last night, when I attended a vegan/ gluten free potluck dinner.
There were lots of delicious entrees, sides, salads, and healthy desserts. 

I made a simple roasted beet dish with parsley and sprouts and also sauteed the beet greens in garlic and lime juice. 



Cut up Roasted Beets in a bowl tossed with sprouts and orange juice


The host demonstrated how to make a grated beet, jerusalem artichoke, apple ,and carrot raw salad in a ginger dressing that was really good.

 One of the women made a bowl of kale chips flavored with Indian garam masala spice. I LOVED it!

 I asked her how she made it. I followed her instructions but changed the spices for this recipe.

What did I make last year for Cinco de Mayo?





Spicy Kale Chips

Author: Judee@gluten free A-Z Blog
Prep Time: 10-15 minutes
Cook Time: 25 minutes 
Makes: 1 large cereal bowl


Ingredients; 
1 large bunch of Kale, washed  and dried well, de-stemmed, and torn into pieces
1 Tablespoon of olive oil 
Himalayan salt to taste
1/4 teaspoon cumin
1/4 teaspoon chili powder


Directions: 
Preheat oven to 300 degrees
Cover a rimmed cookie sheet with parchment paper.
Rub the kale with the olive oil and massage the pieces of kale with your fingers to soften it. 
Place the pieces on the cookie sheet. 
Mix the cumin and chili powder together and then sprinkle it lightly over the kale. ( No need to use it all- go according to your taste)
Bake for 10 minutes and then turn with a spatula and bake another 15 minutes. 
Should be crispy but never burned.

You can change the seasoning; 
1. Salt only 
2. Salt and Pepper 
3. Garlic Powder 
4. Garam masala
5. Your choice



My Previous Cinco De Mayo Recipes:


2012 Cinco De Mayo Recipe: Marinated Artichoke and Tomato Salad ( vegan)

2013 Cinco De Mayo Recipe: Mexican Corn and Bean Bake ( Vegan)

2014 Cinco De Mayo Recipe: Mango Salsa ( vegan)

2105 Cinco De Mayo Recipe: Avocado Caprese Appetizer ( Vegan)

Have a happy day!!!

2 comments:

  1. Hi Judee,
    These Kale Chips will have really good flavor! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    ReplyDelete
  2. Yes, kale chips are versatile and can be flavored in so many ways. I was thinking hot for Cinco de mayo!!

    ReplyDelete

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