Kale Chips Caline

My sister-in-law taught me this super snack. You can't argue with how good and healthy. Add whatever seasonings you like - perhaps brewer's yeast or finely grated parmesan. This is yours to customize and enjoy - healthfully!

4-6 cups trimmed kale leaves, cleaned (see Cook’s Notes)

2 Tbsp olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sweet paprika

1/4 tsp crushed red pepper flakes, or to taste

1/4 tsp kosher salt

Preheat oven to 425F. Toss the kale with the oil and remaining spices. Spread about a large baking sheet. I used a large pizza pan with holes: you could use a sheet pan. I think the ‘holed’ pizza pan works well because it makes a very crispy kale upside and downside.

Roast for 5 minutes. Turn oven down to 400F. Toss the kale (it could look a bit wilted now, but no worries).

Roast at 400F another 5 minutes. I shake it once during the 5 minutes. Turn oven off and open door. Shake it (or turn with tongs) well. Let the kale rest a good 5 minutes with the door opened. It should then crisp up.

Turn out to serving platter and serve.

Cook’s Notes: I like to buy curly kale on the stalk (not chopped, not bagged, fresher, cheaper). I find the bagged chopped variety too full of chewy stalks and less leaves. It’s simple to stand a stalk tip down, root side up, and slide a sharp knife down one side of the stalk. Cut any big leaves to bite-sized pieces. Rotate stalk and resume other side. Easy.

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