Why not oiled, salted and baked?
It almost defies logic that leafy greens can yield such a perfect, salty crunch with so little work, but they really do. They have that satisfying light crispiness that dances on the tongue and for God's sake... it's kale. What could be more virtuously packed with goodness than kale?
Spicy Kale Chips
- 1 bunch of kale
- olive oil
- chipotle salt*
- dusting of parm
- Preheat the oven to 375.
- Wash the kale and rip the leaves from the thick stems and tear them into large pieces.
- Toss with olive oil and chipotle salt in a bowl.
- Place on a large cookie sheet and bake for about 8 minutes, flip the kale over and bake for another 8 minutes or until the edges are nicely browned, but be careful not to let it burn.
- Dust with a bit of parm and serve.
- I bought this fancy-schmancy chipotle seasoned salt, but I imagine you could make your own by pulverizing a dried chipotle and adding it to the salt and then crushing that together in a mortar and pestle. Use only the dried chipotles sold in bags, not the canned chipotles in adobo.
- You could also add red pepper flakes for more heat.
- Really, you could use any seasoned salt you like.