Spicy, Smoky Kale Chips
I am back on the kale wagon again, this time with a faster, easier, crispy-smoky-spicy chip that is just the thing for your happy hour.
I am not sure what started this recent love fest. Maybe it was the kale on sale… Maybe it was the Spanish immersion that they have at Fred Meyer (go see for yourself – they have a Taste of Spain event right now with lots of ideas and specialty foods to help you make Spanish food at home) or the ready availability of my new BFF, smoked Spanish paprika… Or, maybe it is just because I am a hippie at heart from the small time I spent living in Boulder. Whatever the reason, I have a thing about kale chips and I can’t stand the idea of buying them at the store when they are so easy to make at home. One bunch of kale makes about 8 cups of chips, which depending on the price of your kale means a whole lot of chips for around $2.
A few tips here… First, use that salad spinner. Kale can be pretty dirty and the spinner will help you do a good job of cleaning and drying. You want that kale free of all dirt, and you especially want it as dry as possible. Second, put that olive oil in the bottom of your bowl and then put the kale in. You should toss your salads this way, too. It helps the dressing distribute evenly and works much better than pouring your oil or dressing on top. Try it. You’ll be amazed! If you are a fan of nutritional yeast, toss some in with the paprika. Even if you’re not a fan, this might be a good excuse to buy some and try it! And finally, line those baking sheets with parchment paper and then lightly oil for a super speedy clean-up. If your oven has a convection mode, use it. That circulating air will help you get crispy chips.
According to the Food Network recipe, 2 cups weigh in at 60 calories with 2 grams of fiber, and we won’t even talk about how good kale is for you or how many vitamins it has. If you have kale and some Spanish paprika you are good to go. Grab your greens and let’s make something fast, healthy, easy, and cheap!
Spicy, Smoky Kale Chips
Preheat oven to 350 F. Lightly coat 2 large baking sheets with olive oil. Remove kale from ribs and stems, tearing into 3 to 4 inch pieces. Pour 1 tablespoon olive oil into the bottom of a large bowl and add kale. Toss to coat well. Sprinkle liberally with smoked paprika and continue to toss. Spread loosely on baking sheets and sprinkle with sea salt. Bake until browned around the edges and crisp, about 12 to 15 minutes. Enjoy!
Make sure to track down some Spanish smoked paprika. You can use it to spice up all sorts of things and will need some for a recipe I will be posting soon for Cinco De Mayo.
Donna Ferguson
I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.