Kale Is The New Black

Kale is so trendy, you guys. It’s right up there with quinoa, chia seeds, and coconut water. Every celebrity chef and blogger has been incorporating this slightly bitter green into their recipe repertoire (Kale smoothies! Red velvet kale! Spaghetti and kale meatballs!).
I tend to not like trends–I can’t stand the Kardashian’s, I refused to wear leggings, skinny jeans, and especially jeggings, and I’ve yet to watch a single episode of Mad Men. But I do like kale. And I really like potato chips. Naturally, when I discovered kale chips sometime last year, I had to learn how to make them myself.

Barbeque Kale Chips

1 head of kale, stems removed
cooking spray
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. sugar
1/4 tsp. chili powder
pinch of kosher salt
pinch of cayenne (optional)

  • Preheat the oven to 350°.
  • Wash and dry the kale leaves. The leaves must be dry in order for them to crisp up, so if you have a salad spinner, now’s the time to whip it out.
  • Remove the leaves from the stems, and rip the leaves into chip-sized pieces.
  • Place the leaves on a baking sheet sprayed with cooking spray.
  • In a small bowl, combine all the spices.
  • Coat the leaves with cooking spray and sprinkle them with the spice mix.
  • Gently massage the spice mix into the leaves and place in the oven for 5-7 minutes, or until crispy. Watch them closely, as they have a tendency to burn.

*The cooked chips will store well in an air-tight container for up to one week. But good luck not eating them in one sitting.

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