FOUND IN: The Fare on March 23, 2013
When you are craving a crisp, salty snack, whip up a batch of these. It only takes a few minutes, and you are rewarded with a virtuous, healthy, but totally satisfying snack. If you didn't know better, you'd think it was junk food.
Yield: 1 large bowl-full of chips Oven: 300 - 325° Convection oven: 250 - 275°
- 1 large bunch of kale, washed and torn into 2" pieces (or however you like; they do shrink a little)
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- pinch of red pepper flakes
- pinch cayenne
- pinch of cumin
- 1/4 tsp smoked paprika
In a small ramekin, mix the spices together until well-blended. You can vary them to taste. (To make plain kale chips, just omit everything but the salt and olive oil.)
Dry the kale well, in a salad spinner. In a large bowl, toss the kale with the olive oil and enough of the spices to lightly coat. Spread on a baking sheet. Put in the oven. Check them after about 10 minutes. Toss them around and let them bake until completely crisp but not burned. In my convection oven, they take 15 to 20 minutes at the lower temperature. The slower you cook them, the crispier they become.
Pour them into the serving bowl and snack away, guilt-free!
Note: you can use any kind of kale for this recipe. You can also make chips out of almost any dark leafy green: swiss chard, beet greens, tender collards, etc. Experiment!