This fun and easy Everything Bagel Kale Chips Recipe will be your new favorite go to healthy snack. I picked up a big bunch of fresh kale this past Sunday at the Park Slope Farmer’s Market, brought it home, and decided it would be a perfect time to break out the new bottle of Trader Joe’s Everything Bagel Seasoning Blend that I’ve been saving for something really special. Since I gave up gluten many years ago I haven’t eaten any bagels and when I saw the seasoning blend, I could taste the crispy garlic, onions and big crystals of salt on the bagels. Kale chips could be the perfect substitute.
Kale is a wonderful nutrient dense source of chlorophyll, minerals and fiber. With a few ingredients, you can easily transform your kale into a delightfully crispy chip that (almost) tastes like an everything bagel. The chips are vegan, paleo, and gluten free and can easily fit into any diet plan.
You can make your own blend by combining white and black sesame seeds, dried minced garlic, onions, and sea salt flakes or just pick up a little bottle at TJ’s for $1.99
Be certain that you are working with very dry kale leaves so they dry evenly in the oven. You can hold the leaves under cold running water to remove grit and then towel dry and wrap in paper towels until ready to use.
The oven must be hot when you put the kale in. Use the recommended times and roast one sheet pan at a time so the air circulates around them.
- 2 cups packed torn kale leaves, washed and dried (A bunch of kale will make about 6 cups of torn leaves.)
- 1 tablespoon olive oil, avocado oil or coconut oil
- 2 teaspoons Trader Joe’s Everything But the Bagel seasoning mix
Preheat oven to 350 degrees F. Line a 1” rimmed baking sheet with parchment paper. Wash and dry kale. Tear or cut the leaves off the ribs into 2” pieces and place in mixing bowl. (Reserve the ribs for your next pot of vegetable soup.)
Toss leaves with oil using your hands so they are evenly coated. Add seasoning mix and toss.
Spread in a single layer on baking sheet. They should have room around them so they do not steam.
Bake 5 minutes, rotate pan.
Bake another 5 minutes or until crispy and dry. Remove pan from oven and let rest three minutes in the pan. They will continue to crisp outside of the oven.