Kale chips are an excellent means for adding some crunchy, salty goodness to your snacking routine without turning to processed foods.

This interpretation features rosemary, agave, and chili flakes. Pumpkin seeds are also in the mix. Delicious and full of good fat, they facilitate great flavor and texture.

I dried these out slowly in the oven at 200 degrees. They’re good for you, but they’re not your raw, dehydrated-overnight-at-115 kind of kale chip. They’re also a little lighter and flakier than the ubiquitous cashew-forward version found in most grocery stores.

I don’t mean to brag, but these kale chips I made myself are my favorite kale chips. They’re salty, sweet, and spicy, and they’re super healthy without sacrificing any flavor. What’s not to like?

Makes about 2 servings.

Kale Chips with Rosemary, Agave, and Chili Flakes

Ingredients:

1 bunch curly kale, washed, dried, and torn, with the stems discarded

3½ tablespoons olive oil

2½ tablespoons agave

1 tablespoon apple cider vinegar

¼ cup pumpkin seeds

2 tablespoons rosemary, picked

chili flakes to taste

salt and freshly ground pepper to taste

Instructions:

Preheat the oven to 200 degrees.

In a food processor, combine the olive oil, agave, apple cider vinegar, pumpkin seeds, and rosemary. Season with chili flakes, salt, and pepper to taste. Blend on high until you’ve reached a paste-like consistency.

Place the kale in a large mixing bowl. Using clean, dry hands, coat the kale with the mixture. Lay the coated kale leaves out on a baking sheet, taking care not to crowd the sheet.

Pop them in the oven for about 90 minutes, or until the leaves are crispy, crunchy, and dry.