Kale chips have become a very popular
snack, and not just among Paleo folk.
They’re a cinch to make and are even
more addictive than potato chips (and
much lower in calories). They don’t
keep very well, but it doesn’t matter—
they’ll be long gone before they go
stale.
• 2 bunches fresh
kale, trimmed
and rinsed
• 2 teaspoons light
olive oil
• 1/2 teaspoon sea
salt
• 1/2 teaspoon
freshly ground
black pepper
• 1/2 teaspoon
paprika
• 1/4 teaspoon
ground cumin
Position oven racks at the center and
bottom. Preheat oven to 275 degrees F.
Pat the kale thoroughly dry with paper
towels or dish towels, then tear the
leaves into large pieces. Place in a large
bowl.
Pour the olive oil over the kale and toss
well to coat (clean hands work best).
Combine the salt, pepper, paprika, and
cumin in a small dish, then sprinkle
over the kale. Toss again.
Lay the kale out onto two baking
sheets, trying not to let the leaves
overlap too much.
Bake for 10 minutes, one sheet on the
lower rack and one on the center rack.
Flip the leaves carefully with tongs,
then switch the positions of the baking
sheets. Bake for 10 more minutes or
until the leaves are dry and crisp.
Store the chips at room temperature in
a Ziploc-type plastic bag for up to 3
days.
Makes 2 servings.
