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Everything But the Bagel Kale Chips

Kale.  It can be polarizing.  Some people detest it, others love it and can’t get enough of it.  It gets tossed into smoothies, salads, breakfast foods, lunch items, dinner favorites – you name it.  Personally, I see no downside to eating it, but it can get redundant.  The texture is usually the same in most recipes: soft or chewy; and sometimes that just isn’t very satisfying.

And that’s why chips can break the monotony of kale consumption. Kale chips are nothing new.  They are sold virtually everywhere, yet a good, homemade kale chip can be a daunting the first go around.  The secret is to start with thoroughly dried kale.  This will help to ensure the end result is as crunchy as it can be (and crunchy is always a good thing when it comes to chips).  Second, it is imperative to make sure the chips don’t get burned.  Burnt kale can be bitter and off putting, so keep an eye on the oven making sure to take them out while golden brown.  Third, kale chips are all about the seasoning.  Like most chips, you can find a variety of flavorings when making chips.  These chips are coated in tahini to give it a hint of nutty/cheesy flavor, then sprinkled with Everything But the Bagel Seasoning for a hit of garlicky, oniony, salty goodness.  These bad boys can be eaten as is or paired, like any other chip, with some salsa or a creamy dip.  Although, there are not a lot of steps to this recipe, there is some wait time with these chips as they do there thing in the oven.  Patience is a virtue, and if you have it you will be rewarded for your efforts. 


4 cups of kale, roughly chopped (stems removed, rinsed and thoroughly dried): wonderful source of vitamin K for blood clotting and vitamin C for immune support;

2 tbsp tahini: filled with monounsaturated fats for satiety and B vitamins for metabolism regulation;

1 tsp olive oil (optional);

1 tsp Everything But the Bagel Seasoning;

Natural Salt: rich in various minerals;


Preheat oven to 250 degrees.  Meanwhile place kale in a large mixing bowl. 

Drizzle tahini (and olive oil if tahini is on the thick side) over kale and using your hands, mix thoroughly making sure kale is completely coated. 

Sprinkle salt and seasoning and mix once more. 

Put on baking sheet in a single layer, making sure to leave space between chips (this will help to ensure they remain crispy during the baking process).  Place in oven for 30-45 minutes or until slight browning occurs.  Remove from oven and let sit until cool.  To store: place in airtight container.

– Progress, Not Perfection –

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