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Carrots & Kale Chips Recipe

Protect your eye health and curb your hunger with these alternative chips.

| May/June 2019


These are a much more nutritious sandwich accompaniment than potato chips and make a healthy snack. One serving provides 11.1 mg lutein plus zeaxanthin.

Yield: 10 to 12 cups (from 2 bunches kale, destemmed).


  • 2 small carrots, coarsely chopped
  • 1/2 cup raw pepita seeds
  • 2 tablespoons lemon juice
  • 2/3 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground chipotle (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 2 tablespoon ground flax seeds
  • 1/2 teaspoon sea salt
  • 2 bunches green curly kale, destemmed


  1. Preheat oven to 275 degrees Fahrenheit. Place all ingredients except kale into a high-speed blender or food processor. Blend until smooth.
  2. Tear kale into chip-sized pieces and put it in a large mixing bowl. Pour the carrot mixture over the kale. Using your hands, massage the carrot mixture into the kale. Place vegetable chips on 1 or 2 parchment paper-lined baking sheets.
  3. Bake until kale is dry and crispy, approximately 1-1/2 hours, flipping every 30 minutes.
  4.  Allow to cool in oven with door ajar for 30 minutes.

 Tip: To use a regular blender, steam the carrots until soft, and soak pepitas in 1/2 cup water for 30 minutes, then drain.

Find Out More About Lutein:

Recipe and photo courtesy of Visionary Kitchen: A Cookbook for Eye Health by Dr. Sandra Young, with photographs by Anne Marie Coutts © 2013, Visionary Kitchen.

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