Laughed at for being healthy, poor kale is the butt of many jokes. These kale chips, however, are no laughing matter. Crunchy and flavourful, they make an awesome alternative to potato chips for mindless munching or they can replace crackers as an afternoon snack.
- 1 bunch kale, ribs removed, torn into bite sized pieces
- 2 tbsp olive oil
- 1 tbsp turmeric
- 1½ teaspoon cumin
- ¾ tsp chili powder
Preheat oven to 375F.
Combine the kale and olive oil in a large bowl and massage for a few minutes. This will relax the kale by breaking down the tough cellulose texture. It will shrink slightly in size and turn a darker green. Mix in the turmeric, cumin, and chili powder, and toss until everything is nicely combined.
Divide onto two lined baking sheets. Bake in the oven one sheet at a time for 15-20 minutes. Make sure to stir 10 minutes in so both sides of the chips crisp up. I find that my first tray takes 20-25 minutes to cook, while my second is ready after 15 minutes. Either I’m not good at dividing the kale in two, my oven is out of wack, or something supernatural involving kale is going on. Just keep a close eye on your kale and you won’t burn it.
Sprinkle lightly with salt and enjoy!