This is a recipe for those of you who might still be on the fence about eating kale. And it’s for kids, too. I am not promising that every child will like this, but my 10 year old and I fought over who got to finish off this plate of spicy crispy kale with lime. You can vary this recipe in many ways. Keep it super plain and give it flavor from the oil you use (try toasted sesame oil, for example) or spice it up a little with a seasoned salt, as I’ve done here.
To make the seasoned salt, I mixed 1 teaspoon of course sea salt with two pinches of ground chipotle pepper (I used Spice Islands brand). You won’t use all of this to season the kale (it would be way too salty), so you’ll have a some left over for next time. If you don’t really want your kale to be spicy, but you enjoy a smoky flavor, then you could make your salt with smoked paprika instead. —WinnieAb
bunch of clean and dry organic kale, chopped into bite-sized pieces (remove any tough stems)
pinches of spicy seasoned course salt- see above
juice of 1/2 lime (or to taste)
In This Recipe
Preheat your oven to 325°F.
Drizzle oil over the kale and “massage” it into the leaves.
Spread oiled kale onto a sheet pan.
Bake in your preheated oven for about 20 minutes. Bake until the edges are just crispy, but the kale is still quite bright green. Do not overcook!
As soon as you take your kale chips out of the oven, sprinkle with a few pinches of the spicy salt and then squeeze on the optional lime.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.