by Sana Sandström
When I first heard of kale chips, I envisioned a swampy, bitter combination. Was I pleasantly surprised! Baking kale transforms it into a light and luscious healthy treat.
When you cook the leaves just long enough, they crunch between your teeth. You taste the olive oil, sense the crackly crunch of the chip and touch of salt on your tongue. Delicious, simple and chocked full of nutrients.
• 1-2 large bunches of kale
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika or cayenne pepper if you like spicy hot
• 1/4 teaspoon granulated garlic
• 2 teaspoons olive oil
Wash kale and spin dry or towel dry. If it's still wet, it will steam, not crisp. De-stem the kale and cut or tear into bite-sized pieces.
Put the kale leaves in a large bowl. Drizzle with olive oil. Massage with your hands to distribute evenly. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Sprinkle with salt and seasonings.
Line a baking sheet with aluminum foil. Arrange the kale in a single layer. Bake at 350°F for 12. Chips should be crunchy but still dark green. Cook an addition three to four minutes if needed.
For a healthier version, use a refillable mister-pump of olive oil instead of pouring and tossing. Your kale chips still come out super crispy. Our family loves to add a little parmesan cheese or asiago cheese to some batches.
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