Spicy Kale Chips

I'm a sucker for anything salty and crunchy. I can't even buy potato chips on a regular basis because I am utterly powerless against that combination of crispy and salty. I also really enjoy greens, and while my usual way to treat kale and other greens is the standard braise or a light saute in some sort of fat - usually olive oil or occasionally bacon grease - or tossed into lentil soup, I am always looking for a new way to eat greens.

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

Ingredients:

• 1 bunch of kale
• olive oil
• chipotle salt*
• dusting of parm

Directions:

1. Preheat the oven to 375.
2. Wash the kale and rip the leaves from the thick stems and tear them into large pieces.
3. Toss with olive oil and chipotle salt in a bowl.
4. 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.
5. Dust with a bit of parm and serve.

Notes:

• 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.

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