Kale Chips with a “Kick”

Kale, Kale and more kale! It’s no wonder this flavorful and hearty winter green is finding its way into your local supermarket snack and chip aisle – it’s delicious, and healthy. Kale, when baked, turns crisp like a chip and the plus side is it takes little time to prepare. This recipe is a great alternative to the traditional game-day bag of potato chips.

Serves 3 to 4

  • 1 bunch organic kale, washed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1 teaspoon sea salt

1. Preheat oven to 350 degrees.

2. Wash your kale, then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces — they will shrink down when they bake.

3. In a large bowl, drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cayenne and paprika onto the kale — you may need to use your hands here, too, to evenly distribute the spices.

4. Lay out the leaves on a baking sheet covered in parchment or lightly greased with olive oil or cooking spray. Lightly dust with sea salt, then bake for about 16 minutes, turning halfway through. Your chips should be crisp and curled at the edges. Pile them into a bowl, and enjoy!

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