Sometimes we have sweets cravings. Other times we have salt cravings. (You can read about my love of salt here.) But mostly I have salty, spicy cravings, which makes it easy for me to rip open a bag of my favorite tortilla chips and plunge those chips into a jar of salsa until I’ve had more than my fair share. By the time my craving has subsided, the fact that I’ve eaten half of the bag of chips leads to snackers remorse.
I’ve found a solution.
I’ve watched everyone else in the blogging world make kale chips, and it has been on my list of things to try for a while now. I’m such a huge fan of veggies in all forms — raw, steamed, baked, roasted, pureed, and now blend into smoothies — but I didn’t feel a rush toward transforming my vegetables into a chip. Maybe I assumed that in order to make them chip-worthy they’d have to be deep-fried. And wouldn’t that erase the nutritional benefits that come from eating vegetables?
But now that I’ve finally made kale chips, I have no idea why I’ve waited so long.
They’re surprisingly delicious.
They’re light, using just a touch of olive oil.
They’re nutritious. It’s KALE.
They’re versatile, so I can make them as spicy and salty as I’d like.
They stop a craving in its tracks.
And they couldn’t be easier to make.
Rub kale leaves with olive oil.
Sprinkle with spices that you love.
Bake at 350 for 7-10 minutes.
And that’s IT!
- 4-5 leaves of lacinato kale, torn into large pieces
- 1 T. extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 tsp. smoked paprika
- ½ tsp. chili powder
- 1/4 tsp. garlic salt
- 2 dashes cayenne pepper
1. Wash kale leaves thoroughly and pat dry.
2. Tear large pieces of kale from the stem and place them in a large bowl.
3. Drizzle 1 T. of olive oil over the kale leaves and rub the oil into each with your fingertips.
4. Spread the kale pieces out on a baking sheet covered with aluminum foil.
5. Mix spices together in a small bowl and sprinkle half of the mixture over the oiled kale. (Save the other half of the spice mixture for your next batch of kale chips. These are so good that you’ll be glad you did!)
6. Bake at 350 for 7-10 minutes. Pull the kale chips out of the oven when they are crisp but still dark green. If you leave them in too long they’ll turn brown and take on a bitter taste.
Keep a watch on the baking time for your first batch. These are overdone.
But these are just right, bright green and crispy!
(The spices will turn the leaves brown in places, but don’t let the leaves become brown from over cooking or they’ll taste bitter.)
So go ahead and make a batch, and soon you may be craving kale chips instead of something that comes prepackaged.
This recipe is linked to: