These crispy baked chips made from fresh greens are every bit as addictive as other chips, but guilt-free. They’re also guaranteed to satisfy a snack craving! Here’s the secret to turning out perfect kale chips: distribute the oil and spices evenly on the leaves, and avoid overcrowding them on the baking sheet.
Kale Chips with Sea Salt & Smoked Paprika
1 bunch (1/2 lb./250 g.) curly or dinosaur kale
2 Tbs. olive oil
1/4 tsp. smoked paprika
1/2 tsp. coarse sea salt
Preheat oven to 300 F (150 C).
Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using yourt hands, tear leaves into fairly large, appealing chip-size pieces.
Place kale in a bowl and sprinkle with olive oil, paprika and salt. Using your hands, toss to coat evenly with oil and seasoning.
Arrange leaves in a single layer on 2 baking sheets. Bake, rotating pans top to bottom and back to front midway through baking time, until leaves are dry and crispy, about 25 minutes. Serve right away; kale chips are best eaten within a few hours. Serves 4.
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Make fresh, nutritious, home-cooked meals easier than ever with this cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira. Recipe posted with permission from Williams-Sonoma.
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