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Published 6 years ago with 0 Comments

Kale Chips with Sea Salt & Smoked Paprika

Healthy Snacking!

  • Kale Chips with Sea Salt & Smoked Paprika

    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.

    **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.



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