Gluten-Free
Chips with a kick! These spicy chips make a delicious, healthy snack or veggie side.
Ingredients:
- 1 bunch fresh kale
- 2 Tbsp olive oil
- ½ tsp garlic salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp paprika
Instructions:
- Preheat oven to 350 °F.
- Prepare the kale: Thoroughly wash and rinse, then spin or gently towel dry, and tear into desired chip size pieces. If it has a thick rigid fibrous stalk, cut or tear that off and feed it to the chickens. Put kale pieces in a large mixing bowl.
- Drizzle the olive oil evenly over the kale.
- Sprinkle the cayenne pepper, paprika, black pepper, and garlic salt over the kale.
- With your fingers, massage the kale until each chip size piece has a nice even coating of oil and seasonings. Do not rub the kale too vigorously or you’ll cause it to wilt (which is a great way to make salad but not such a good way to make crispy chips).
- Line a large baking sheet with parchment paper and spread kale in a single layer on top. For best results don’t overlap the pieces very much, as this may cause them to cook unevenly or stick together. It’s worth baking in two batches if necessary in order to keep them in a single layer.
- Bake at 350 °F for 10 – 15 minutes or until the edges are crispy and browned. Keep a close eye on them as they can burn quickly.
- Eat them right away, or any time after that. They’re best warm.
