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Snack recipe · from the recipe book

Cumin Lime Kale and Carrot Chips

Paper-thin kale leaves and carrot coins roasted until shatteringly crisp, dusted with warm cumin, smoky paprika and a bright squeeze of lime.

Cumin Lime Kale and Carrot Chips

Ingredients

  • 9½ cups chopped200 gKalestems removed, torn into chip-size pieces, washed and dried very well
  • 5 medium300 gCarrotspeeled and sliced into very thin coins
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¼ tsp2 gSalt
  • 2 tsp10 gLime juice

Steps

  1. Heat the oven to 300°F (150°C) with racks in the upper and lower thirds, and line two sheet pans with parchment.
  2. In a small bowl, stir together the cumin, paprika, garlic powder and salt to make the spice mix.
  3. Toss the carrot coins with half the olive oil and half the spice mix, then spread them in a single layer on one sheet pan.
  4. Roast the carrots on the lower rack for 15 minutes while you prepare the kale.
  5. Massage the dry kale with the remaining half of the olive oil and spread it in a single layer on the second sheet pan, without overlapping.
  6. Put the kale on the upper rack, flip the carrots, and roast both for 15 to 20 minutes, until the kale is crisp and the carrot edges are curled and browned; pull any pieces that crisp early.
  7. Sprinkle the remaining half of the spice mix over the hot kale and carrots, then drizzle with the lime juice and toss gently.
  8. Let the chips cool on the pans for 5 minutes to crisp further before serving.

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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