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Crispy Seasoned Kale Chips
Crispy Seasoned Kale Chips
An alternative to fried potato chips
- 2 buncbes kale (large, tough stems removed and torn into chunks)
- 2 tbsps extra virgin olive oil
- 1 tbsp smoked paprika
- 2 tsps garlic powder
- 2 tsps ground cumin
- sea salt (to taste)
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
- Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
- Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
- Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
- Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
These chips will burn very quickly, so keep a close eye on them, especially the first time you make them.
The kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.
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