Kale chips were pretty trendy last year; I finally got around to making them and all I can say is what in the world took me so long?! Yum! They couldn’t be easier to make and they really are as crispy and delicious as everyone promised they would be.
To give credit where it’s due, I referenced the recipe on Smitten Kitchen, adding a chaat masala zing.
Zoeya loved them as you can see. We munched on them last Friday evening, a complete treat for her – snacks…on the couch (yay! Eating on the couch is fun!)…watching a movie (Coraline!)…staying up late!
1 bunch kale – the curly kind
olive oil to lightly coat
chaat masala (optional)
Wash the kale and dry thoroughly. Trim away the stalks and rip into “chip-sized” pieces. Arrange in one layer on a couple of cookie sheets, toss with olive oil, sprinkle with sea salt, and bake at 300° for about 20 minutes or until crispy.
I sprinkled mine with chaat masala (a little spicy, a little tangy) and left Zoeya’s plain.