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Southwestern seasonings and a zesty lime salt take this super food to super snack!


Total time

0 minutes




  • zest of 2 large limes
  • 2 tablespoons kosher or sea salt
  • 4 (6-ounce) bags kale sprouts
  • ⅓ cup olive oil ((divided))
  • 2 tablespoons chili powder, hot or mild
  • 1 teaspoon chipotle powder


  1. Spread the lime zest out on a paper towel and let dry for at least 4 hours.
  2. Combine dried zest and salt in a small bowl. Set aside.
  3. Preheat oven to 375 degrees. Spread kale sprouts out on a baking sheet.
  4. Drizzle olive oil over kale sprouts and massage lightly with your hands so that the kale sprouts are oiled as evenly as possible.
  5. Combine chili powder and chipotle powder in a small bowl.
  6. Sprinkle half the chili powder and chipotle combination over the kale sprouts as evenly as possible, toss with a wooden spoon then sprinkle the remainder as evenly as possible.
  7. Roast for 25-30 minutes or until crispy, stirring halfway through.
  8. Sprinkle lime salt to taste over the kale sprouts. Serve immediately.
  9. NOTES
  10. Kale sprouts can vary in size. Adjust roasting time accordingly. You want them crispy but not burned. If burned, they will be bitter.
  11. View the recipe instructions at From a Chef's Kitchen

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