Kale chips are one of my favorite snacks – they’re savory, easy to make and good for you. For this recipe, I decided to spice them up a bit with some Hungarian hot paprika. If you don’t inhale them all at once, they keep for several days if stored in an airtight container.
Kale Chips with Hot Paprika and Sea Salt
- 1 bunch of kale (whichever kind you prefer; you also can use beet leaves)
- Olive oil (sprinkle the leaves, but use it sparingly, or they’ll be too oily – not more than a tablespoon)
- Sea salt to taste
- Hungarian hot paprika to taste
1. Preheat the oven to 300 degrees. Tear the kale into chip-sized pieces, leaving out the center rib.
2. Place a dollop of olive oil in your hand and mix it with the leaves (I’ve found that technique prevents me from overloading the leaves with oil).
3. Sprinkle sea salt and a light dusting of hot paprika on the leaves and toss.
4. Spread the leaves on a baking sheet, and bake them for 20 minutes or until crispy, but not burned. (Baking time and temperature advice from smitten kitchen.)