When cramming for finals or unwinding after a tough week, I crave salt, crunch, and spice. This kale chip recipe encompasses all of these guilty pleasures in one funky looking chip.
The fresh and fibrous leaves cook down into waves of green splashed with spice.
- 4 cups chopped kale leaves (I bought mine pre-chopped from TJ's)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (can adjust or omit
- 1/4-1/2 teaspoon salt (adjust for how salty you prefer)
- Preheat oven to 350 F. Line a cookie sheet with parchment paper or aluminum foil.
- Layer the kale leaves in a single layer on the pan.
- Drizzle the olive oil evenly over the top.
- In a small bowl, stir together all of the spices.
- Then sprinkle evenly over the leaves. Use your hands to massage the spices into all of the kale leaves.
- Bake for 15-20 minutes until crisp, but still green.
- Spread spices evenly.
- Make sure it is one layer of kale so it has room to cook. Lay out as flat as possible and wait until lightly browned and crispy. if not, it will be wilted or chewy.
- The leaves cook way down, so even if it looks like you are making too much, chances are you aren’t because the size shrinks to about 1/2.
Recipe adapted from http://eat-drink-love.com/2014/04/zesty-baked-kale-chips/