So we recommend that you add a little salt, some spices and oil and turn this super healthy green into a crunchy midday snack. What is that old saying about potato chips? “I bet you can’t just eat one.” That challenge made sense when we were trying to hold back, but with kale chips there is no need to stop after one. The more you eat, the better! We like to make extra and throw them into a salad. There is something about an unexpected flavourful crunch in a lunch salad that we just love!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 bunch kale, about 300 g
2 tsp (10 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) garlic powder
Pinch cayenne pepper
Pinch smoked paprika
1. Preheat the oven to 350°F (180°C). Trim kale to remove stalks and cut leaves into large bite sized pieces. Place kale leaves in a large bowl. Drizzle oil over kale and sprinkle with salt, garlic powder, cayenne pepper and paprika. Massage oil and spices into each leaf.
2. Arrange the leaves over two baking sheets lined with parchment paper. Bake for 15 minutes or until crisp. Cool slightly before serving.
Tip: The chips will have the best flavour and crispness if massaged well before going into the oven, aim for 3 to 5 minutes.
Tip: Use a mixture of green and purple kale for a nice colour contrast.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Riva