Spiced Kale Chips

I believe it’s time for something healthy and green to show its face on this blog!  Don’t get me wrong, I love, love , love all the baked goods, chili dogs, and pizzas… I just think it’s time for a bit of veg.  I have never much been a fan of leafy greens, mostly because I think they lack flavor.  So I was intrigued when I saw recipes for kale chips.  Baking them makes them light and crunchy and you can add whatever spices you choose to pack in some flavor.

I must admit I was skeptical at first glance and even more skeptical when I tasted the raw kale leaves.  This couldn’t be tasty… I carried on though.  Boy am I glad I did.  These turned out so tasty.  Their texture, however, is the best part.  These are the crispiest, crunchiest little treats I ever did eat.  Like they are made out of a mixture of Pop Rocks and dynamite!  Nick and I had a great time competing to see who could crunch the loudest!

This snack was super easy to make and only took about 5 minutes of prep; this is definitely a recipe I am going to keep handy when I need to make a quick veggie.  I read all sorts of flavor combinations with these so fell free to experiment away.  I settled on a spicy, garlicy chip but if you aren’t into heat try some Parmesan instead of the red pepper flake for a more savory snack.

1 lbs fresh kale

1 T. olive oil

1 t. sea salt

1/2 t. pepper

1/2 t. garlic powder

1/4 t. crushed red pepper flake

1) Pre-heat the oven to 275.  Wash and dry the kale leaves.  Using kitchen shears, or a paring knife, remove the stem from the middle of the leaf.  Rip the leaves into small pieces and place in a bowl (or salad spinner).

3) Place the leaves on two baking sheets and bake in the pre-heated oven for 15-20 minutes or until they just  begin to brown.  Remove from oven and enjoy the snack!  Just don’t crunch so loud it annoys the neighbors! 🙂

Store the leftover chips in an air-tight container.  Eat within 2-3 days for best flavor.