Crispy Kale Chips
April Paffrath www.wickedtastyharvest.com
Get out of your Kale rut! Kale chips are a great way to use up your kale. They are crunchy salty, delicious & good for you. A rare combination! These are great with just olive oil and sea salt and even better using April Paffrath’s spicier version with smoked paprika, ginger and chili powder.
More adventures in Kale from www.wickedtastyharvest.com
Ingredients
kale
olive oil
spices to taste: smoked paprika, powdered ginger, chili powder (optional)
sea salt
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Preheat the oven to 250 F.
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Remove the stems and woody ribbing from the tender leaves.
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Tear the kale into bite-size pieces. Wash and dry.
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Add 1–2Tbsp olive oil to a large bowl.
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Whisk in 1/2 tsp or more of the paprika and ginger. Add a pinch of chili powder (optional).
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Add the Kale leaves to the oil and toss with your hands, coating each leaf, front and back.
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Lay the kale out on a parchment paper–covered cookie sheet.
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Sprinkle with sea salt.
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Bake in the oven until they are flat and crisp, about 15–20 minutes. (It took about 17 minutes for mine, although the recipe that inspired it on line said 33 minutes.)
Remove kale chips with a spatula and let them cool.
Serve them to someone who will try one and say, “Kale chips?!?” as they bite into one. In about 1 minute, they’ll come back for 10 more.
You could also grate hard cheese, like Pecorino or Parmigiano-Reggiano over them for a cheesy treat.
I stored the leftovers in an airtight container and three days later, the last stragglers are still crisp and delicate—and delicious.
