It’s after the holidays and back to regular schedules, work and oh right,
eating. No more rationalizing those extra cookies or eating your weight in cheese. During this transition phase, what happens when an afternoon craving hits and you want to turn to the hidden pint of ice cream in the freezer instead eating your veggies?
You could think about combining sweet with savory… and that kind thinking might get you in trouble. But, if you combine the right ingredients, it’s magic waiting to happen.
Kale can actually become a snack that is slightly sweet. The fresh salty bite of kale can be made into a satisfying snack with just a sprinkling of cinnamon and coconut sugar. These kale chips definitely aren’t your average serving of greens! Trust me, they are the best way to enjoy your veggies!
Cinnamon Kale Chips (vegan)
Print Recipe
2 cups washed and cut Kale Leaves
2-3 Tablespoon Grapeseed Oil
2 Tablespoons Cinnamon
Preheat your oven to 400 degrees. Spread out the kale leaves on a parchment lined baking sheet. Drizzle with the oil and sprinkle the other ingredients evenly over the kale leaves. Lightly mix with your hands to evenly cover the chips. Roast the kale leaves for 8-14 minutes, stirring halfway through baking time to evenly bake chips. Allow to cool slightly and enjoy!
Natural Sweet Recipes
Cinnamon Kale Chips
Average Rating
Based on 2 Review(s)
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Ryan says
I’m trying to eat more kale so this looks awesome. I can’t wait to try.
Annie says
These are a GREAT way to eat more kale!
Purabi Naha says
I just loved this recipe. Beautiful pictures and detailed recipe makes all your posts so special!
Ila says
You guys have a beautiful blog… love it! You have a regular follower now.
Annie says
Thank you so much, Ila!
Sarah says
Cinnamon and kale? I would never have thought of it myself, but I bet it tastes amazing!!
Anna @ The Guiltless Life says
This is genius – I have long made savory kale chips but never thought of making them sweet! I believe you that it works!
Annie says
The sweetness makes these so addicting! Thanks for commenting, Anna!