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Ginger Crusted Kale Chips


1 bunch of curly kale, stems trimmed

¼ cup of chopped pumpkin seeds or pecans

¼ cup of chia seeds

2 tablespoons of finely grated fresh ginger

½ teaspoon of chili powder or paprika

¼ teaspoon of salt

2 egg whites


- Preheat the oven to 400°F. Coat 2 baking sheets with olive oil cooking spray. Rinse the kale and dry well.

- On a tray place the pumpkin seeds or pecans, chia, ginger, chili powder, and salt. Mix well with fingers.

- In a large bowl, whisk the egg whites for about 10 seconds. Dip the edges of the kale leaves into the egg white, then place on the prepared baking sheets. Sprinkle on the seed mixture. Spread the kale leaves so they don't touch. Coat the top of the leaves with olive oil cooking spray.

- Bake for 10-12 minutes or until the leaves are crisp and the seeds and nuts are golden.

From Gut Balance Revolution by Gerard E. Mullin

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