I’m making a concerted effort this fall to eat my way through all the delicious superfoods that are in season this time of year. First up, kale. I have this recipe planned for later this week, but for an evening where I’m short on time, kale chips are an easy way to get in some antioxidants, as well as detox from a weekend that included a burger involving whiskey cheese.
These kale chips require roughly 20 minutes and you’re done. So simple.
1 bunch of kale
1 tablespoon extra virgin oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon paprika
Preheat oven to 325 degrees. Line large baking sheet with parchment paper (this helps crisp the chips!)
Remove stems from leaves. In large bowl, toss leaves with olive oil. Leaves should be coated lightly rather than saturated. Spread leaves on baking sheet in an even layer.
Mix together seasonings. Sprinkle over leaves and toss slightly to coat.
Bake for 10 minutes, checking on chips every couple minutes. It’s easy to scorch them, so keep a close watch!
Let cool before eating as they will continue to crisp after baking.