Who would have ever thought that this Dorito-lovin’, Chips-feening gal would turn to Kale Chips?! Nope, not me!
Well….that was until I stepped into my friend J’s kitchen a few years ago and my whole world was flipped upside down. While we were sipping on one of her new cocktail creations, J pulled out a freshly baked tray of chips……oh yes, Kale Chips. Whaaa????? And before judgey-wudgey could set in, I grabbed a crispy leaf and took a bite.
Holy Cow! It was wonderful!!!
Crispy, light and full of salty goodness. And since then, I’ve been a Kale Chips believer!!! The recipe below is more of an introduction to a method versus exact measurements as you can add and omit as you see fit. I, myself, like a really kicked up version and throw in several pinches of cayenne and chili flakes. But if you prefer a milder approach, just add a pinch or so.
These are particularly delish on game days when you can wash it down with a nice icy cold beer or alongside a great sammy. Either way, these Kale Chips are wonderfully delish! And the perk? You can feel good about eating a big ol’ bowl of these.
And with that Friends, HAPPY ALOHA FRIDAY!
Baked Spicy Kale Chips
1 Large Bunch of Kale, washed and dried
Red Chili Flakes
1 Tablespoon Olive Oil
Preheat oven 275 degrees F and line a baking sheet with parchment paper. Tear the kale leaves into pieces and place in a large bowl. Toss the kale with olive oil and sprinkle the spices over the leaves, coating evenly. Arrange the kale in a single, even layer on the baking sheet. Bake the kale for 20-25 minutes until crispy, flipping the leaves halfway. Enjoy immediately.