Crispy Kale Chips

Kale is one of the  great SUPERFOODS, but for some it could be a boring vegetable due to the texture and taste. It is highly ranked on the ORAC (Oxygen Radical absorbance Capacity) rating scale because of its high antioxidant capacity. 

Can Kale be made into more palatable dish? And the answer is “YES”. I started to love kale as I taught myself to cook it in various ways – as a stir fry or as an Indian style spicy curry with legumes, or a salad. Today I am going to share my favorite recipe of how to make an appetizing, spicy, and crispy Kale chips. It is super easy to make and you won’t believe how flavorful they are. They make a perfect snack or use them for crunch over a salad. You will just love them!!!

Note - I used small, tender, lacinato kale for this recipe but you can use the curly kale leaves and make large size pieces.

DIRECTIONS:
Preheat oven to 250 degree F. Line a large baking sheet with parchment paper and set aside.

Cut the thick stalk of the kale leaves if using the lacinato kale. If using the curly kale leaves cut away from the stalk and rip kale into large pieces. Wash them thorough and dry kale in salad spinner or spread over and pat down with the kitchen napkin or paper towel. Make sure the kale is dry.

Place the dry kale leaves in a large bowl and drizzle the oil. Toss the kale leaves using your finger tips to ensure they are all coated with oil. Mix all the dry ingredients in a bowl and sprinkle the mixture as needed on the leaves making sure they are evenly coated. Transfer leaves to baking sheet, arranging in single layer. If you do not the chili powder you may replace the cahun seasoning with herbs of your choice.

Bake the kale at 250 degree F for 7-9 minutes, watching very closely. They can easily burn so flip them in between, so they are evenly cooked. Once they are crisp remove and place the kale chips to cool on pan or a wire rack for few minutes before enjoying. Makes a perfect snack!