I adore kale chips.

I do.

But, I detest making them.

I know it’s silly. EVERYONE tells me so.
Kale. Olive oil. Salt. Oven. Done.

Well, it’s really not that easy for me.

If you take into account the cost of the organic kale, the organic nuts and oil, the seasoning and nutritional yeast, and the 24-48 hours of labor in the dehydrator to ensure they remain RAW and to create the amazing crunch which I so crave…it’s almost worth it. Not to mention, store bought bags are arranged just in the correct sized portions for me each day. Yes, I eat the whole bag in one sitting. I’ve actually been seen consuming TWO bags with one meal. I’m crazy, I know. Thus, in all reality, it IS worth it. So worth it for me!

Our kale chip budget is out of this world.

BUT, when my bestie Vallerina created this little delight on her own, I gladly soaked up the opportunity to partake and share ~

Well, share the recipe, that is. No one better get between me and my daily kale chips!

So much better than store-bought – and seasoned with all Vallerina’s love. That’s her secret ingredient, you know.

Straight from the mouth of my dear Vallerina~ her recipe “suggestion” for the divine chips. (She and I march to the same beat – we never follow recipes. The blog is all an illusion…)

Pumpkin Pie Spiced Kale Chips

“I barely put olive oil on my hands and then rubbed the leaves. Then I sprinkled on an already blended pumpkin pie spice and kosher salt. I put it in the lowest temp of the oven (I used the top oven so it was 225, and just cooked it until it was crisp!). After I washed it, I dried it pretty good but that really doesn’t matter unless you use too much oil! These totally melt in your mouth!!!”

Organic Kale
Pumpkin Pie Spice
Kosher Salt
Olive Oil

Preheat the oven to 225 degrees. Thoroughly dry the kale and break into bite sized pieces. Coat with a touch of oil and toss with seasoning and salt. Bake until crisp.