These crisp baked chips made from sturdy fresh greens are every bit as addictive as other chips, but guilt-free. The secret to turning out perfect kale chips is to distribute the oil and spices evenly on the leaves, and to avoid overcrowding them on the baking sheet.
Kale Chips with Sea Salt & Smoked Paprika
Rather than heading for the chip aisle in search of a crunchy snack, veer toward the produce section — these baked vegetable chips will satisfy your craving.
Find more information about selecting, storing and preparing winter greens.
1 bunch (about 1/2 pound) curly or dinosaur kale
2 Tbs. olive oil
1/4 tsp. smoked paprika
1/2 tsp. coarse sea salt
Preheat oven to 300 degrees F.
Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using your hands, tear leaves into fairly large, appealing chip-size pieces.
Place kale in a bowl and sprinkle with olive oil, paprika and salt. Using your hands, toss to coat evenly with oil and seasoning.
Arrange leaves in a single layer on 2 baking sheets. Bake, rotating pans top to bottom and back to front midway through baking time, until leaves are dry and crispy, about 25 minutes. Serve right away; kale chips are best eaten within a few hours. Serves 4.