Kale Chips

I discovered these via a very cool food blog, A Thought for Food. They are a wonderful way to make one of the healthiest vegetables around, delicious and full of flavor. And they’re so light they practically disappear in the mouth.

The recipe calls for smoked paprika, which I used and really enjoyed, but the blog says you can also change the seasonings to suit whatever taste you like — from chili powder to cinnamon and sugar.

They are a terrific, healthy snack. They might also make a wonderful garnish, maybe on top of a creamy soup or on the side of an entree.

1 bunch of curly kale
1 Tbsp. olive oil
Salt, to taste
Smoked paprika, to taste

Preheat oven to 350F/175C degrees.

Wash kale and pat dry with a paper towel. Remove the stems and ribs of the kale. Rip into 2-inch (or larger if you prefer) chunks and place into a bowl. Drizzle olive oil on top of the kale and mix, making sure each piece is coated. Sprinkle with salt and smoked paprika, or whatever seasonings you are using.

Spread the mixture across baking sheets that have been covered with either parchment paper or aluminum foil. Bake for 20 minutes, or until each piece has dried up. Let cool before transferring to a bowl.

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