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Smoky Paprika Kale and Sweet Potato Chips

Paper-thin sweet potato rounds and frilly kale leaves bake up shatteringly crisp with smoky paprika, cumin and a hint of lime.

Smoky Paprika Kale and Sweet Potato Chips

Ingredients

  • 3 medium390 gSweet potatoesscrubbed and sliced 1/16 inch thick
  • 7¼ cups chopped150 gKalestems removed, torn into chip-size pieces, washed and dried very well
  • 2 tbsp24 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp2.5 gSalt
  • 1 tsp5 gLime juice

Steps

  1. Heat the oven to 300°F (150°C) and line two sheet pans with parchment.
  2. In a small bowl, stir together the smoked paprika, cumin, garlic powder and salt to make the seasoning mix.
  3. Pat the sweet potato slices dry with a towel. In a large bowl, toss them with two-thirds of the olive oil and half of the seasoning mix, then spread them in a single layer on one pan.
  4. Bake the sweet potato for 20 minutes, flip the slices, and bake 15 to 25 minutes more, pulling out pieces as they turn crisp and lightly browned at the edges.
  5. While the sweet potato bakes, massage the kale in the same bowl with the remaining one-third of the olive oil and the lime juice until every leaf is lightly coated, then spread it in a single layer on the second pan.
  6. Sprinkle the kale with the remaining half of the seasoning mix and bake on the lower rack for 15 to 20 minutes, rotating the pan halfway, until crisp and dry but still green.
  7. Let both cool on the pans for 5 minutes so they crisp further, then toss the kale chips and sweet potato chips 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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