SPICY KALE CHIPS
Kale chips are known for being very trendy and very expensive. Surprisingly, they require very little effort to make and produce an even better result than store-bought kale chips. The crisp, green leafy vegetable has a deeper, earthier flavour than a regular potato chip and is packed with nutrients.
We bake these kale chips low and slow to produce a kale chip with the ultimate crispiness. Baking at a low temperature also prevents burning and uneven crisping.
1 head kale
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon red chilli flakes
1 teaspoon granulated garlic
1 Preheat oven to 275°F.
2 Tear leaves off kale and thoroughly wash. Rip the leaves into chip-size pieces, roughly 2-inches by 2-inches.
3 Ensure leaves are completely dry either by straining in a colander and letting it sit for 20 minutes, patting dry with a towel or drying in a salad spinner.
4 In one layer, spread kale on a baking sheet. Drizzle with olive oil and sprinkle granulated garlic, chilli flakes and salt. Toss, ensuring each leaf is coated with seasonings and olive oil.
5 Bake for 20 minutes. Leaves should crisp and dehydrate and snap like a chip.