Makes 5 cups of crisps


  • 1 bunch lacinato kale (also known as dino kale), cut into bite-size pieces (about 6 cups packed, chopped kale)
  • 1 Tbsp. virgin olive oil
  • 1 1/2 tsp. pure maple syrup
  • 1/2 tsp. apple cider vinegar
  • 3/4 tsp. chili powder
  • 1/4 cup mixed hemp, chia and sesame seeds
  • Salt and pepper, to taste


    Preheat oven to 400°. Line a large baking sheet with parchment paper and set aside.

    In a large bowl, toss the kale, olive oil, maple syrup, apple cider vinegar, chili powder, seed mixture and salt and pepper together, massaging the seasoning and seeds into the kale leaves.

    Spread the kale onto the large baking sheet in a single layer, with as little overlap as possible.

    Bake the kale crisps for 7 to 8 minutes, rotating the sheet at the halfway point. The edges should be lightly browned and crisp. Some centers of the kale leaves may still appear wet, but they will crisp up as they cool.

    Let crisps cool before eating. Store cooled kale crisps in a large resealable bag at room temperature.

    Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

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