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.)
March 29, 2012 at 6:22 pm
sounds great-love kale.
April 26, 2012 at 5:51 pm
You’ll have to make some of these when you have enough from the garden!
March 31, 2012 at 11:31 am
Love the olive oil tip! I’ve never quite been able to just sprinkle olive oil without pouring it all over the place.
April 26, 2012 at 12:19 pm
I just bought Kale with the intention of making Kale chips! Thanks for seasoning idea!
April 26, 2012 at 4:19 pm
Glad you liked it! Kale chips are the best 🙂 Let me know if you come up with any other good seasoning ideas!
April 26, 2012 at 4:20 pm
Also, I can’t wait to try your granola recipe!
April 26, 2012 at 5:42 pm
I’ve been wanting to make some of these…can’t wait to try them out!
Thanks!
April 26, 2012 at 5:49 pm
Of course! I hope you like them. The hot paprika is quite spicy, so season according to your own preference/taste!
April 28, 2012 at 5:02 pm
Thanks for checking out my blog! Can’t wait to see more of yours and try the kale chips!
April 30, 2012 at 5:10 pm
I really enjoyed reading it! Hope the kale chips turn out well 🙂
Pingback: All kale, all the time | back to the garden