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Snack recipe · from the recipe book

Cumin Kale Chips with Toasted Pepitas

Feather-light, shatteringly crisp kale chips with warm cumin and coriander, tossed with nutty, crunchy roasted pumpkin seeds.

Cumin Kale Chips with Toasted Pepitas

Ingredients

  • 10½ cups chopped220 gKalestems removed, torn into large bite-size pieces
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 tbsp16 gOlive oil
  • 2 tsp4 gGround cumin
  • ½ tsp1 gGround coriander
  • ¼ tsp1 gGarlic powder
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line two sheet pans with parchment.
  2. Wash the kale and dry it completely with towels or a salad spinner; any water left will keep the chips from crisping.
  3. In a small bowl, stir together the cumin, coriander, garlic powder and salt to make the spice mix.
  4. In a large bowl, massage the kale with three-quarters of the olive oil until every piece is lightly coated, then sprinkle over three-quarters of the spice mix and toss again.
  5. Spread the kale in a single layer across both pans, leaving space between pieces.
  6. In the same bowl, toss the pumpkin seeds with the remaining quarter of the olive oil and the remaining quarter of the spice mix, then scatter them into the open spaces on the pans.
  7. Bake 12 minutes, swap the pans between racks, then bake 8 to 12 minutes more until the kale is crisp and dry but still deep green and the pumpkin seeds are lightly toasted.
  8. Cool on the pans for 5 minutes so everything crisps further, then toss the kale chips and pumpkin seeds together and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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