Kale chips: It might not sound like a snack you’d like, but don’t judge until you try. And, it’s very easy to try.
This probably doesn’t even need to be said, but you can turn these chips into as many flavored varieties we find in regular chips at the store. My popcorn-eating husband even liked these and has agreed to (within reason) substitute kale chip as a snack from time to time.
A few suggestions: garam masala powder, powdered ranch dressing mix, herbal blend, celery salt — it’s too easy. The bite of acid in the lime or lemon juice really makes the kale chips appetizing. But, try malt vinegar, red wine vinegar, and so forth, for other taste experiments.
These chips really are crisp. I found that leaving them in the oven until they’d just started to change from the deep, pretty green to a slightly olive green made crisper chips. They are delicate, so treat them gently.
Kale Chips with Chili Powder, Lemon and Sea Salt
2 bunches fresh kale, stemmed, torn into bite-size pieces
Extra-virgin olive oil
Flaky sea salt
1 lemon or lime
1 teaspoon chili powder blend
Preheat the oven to 350 degrees.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of the chili powder. Add a little cayenne if you want more spice. Salt, to taste.
Makes a big bowl of kale chips for snacks.
Lightly adapted from a Guy Fieri recipe at foodnetwork.com