It has been a while since I have posted something savory here on B&B. Mainly because everyone around here is running in separate directions and I have been opting to load them up on healthy snacks, the occasional indulgent dessert, and have been making my go-to dinners in the evenings. I have a list of savory recipe ideas that seems to be a mile long now and I have decided to get back into the groove and share a few.
One of my new favorite ingredients to play with is Trader Joe’s Gluten-Free Taco Seasoning Mix. This spice blend contains sea salt, cumin, cayenne pepper, cane sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, and smoked paprika. We don’t make meat tacos around here, but that is not all that this mix is good for! I have thrown a few teaspoonfuls in with peppers and onions for fajita’s, sprinkled it on popcorn, and now I have kicked up my kale chips a few notches. These chips are great on their own, but you really must try them along with my smokey black bean tacos. *All the credit goes to Todd on the taco filling idea, he really knocked it out of the park with that one. Yum!
- 1 large bunch of Curly Kale, washed well, dried and tough stems removed
- 1/2 Tbsp. Trader Joe’s Taco Seasoning, or make your own with this recipe.
- olive oil
- 1 lime zested
- Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
- Divide the prepped kale leaves between the baking sheets drizzle with a generous amount of olive oil and sprinkle with taco seasoning and lime zest. Toss well to coat. Bake 15 minutes, rotating the pans halfway through, until crisp. Serve immediately by themselves or stuff into taco shells with black beans and other taco goodies.
Interested in making tacos with these kale chips? Get the recipe for my Hush Puppy Tacos with Smokey Black Beans and Taco Spiced Kale Chips here.