I’m sure I know what you’re thinking.
What a basic bish. Kale chips, shmale chips.
But I don’t care, because you’re wrong. I seriously make a massive tray of these and snack on them throughout the morning (yes, always the morning), more often that I’d care to admit. I’m a shameless kale chip addict, and I don’t care what anyone says. They’re delicious, and so versatile and so perfect and so easy to make. Do you want me to say “so” again?
I think the best part about Kale chips is that ALL of the seasonings are to taste, so you can literally do anything you want with them. After those initial drizzles of olive oil, hunny, that tray of kale is a blank canvas for all your flavor needs.
This recipe just speaks to how much I like a little kick to my kale chips…and everything else I eat. (I often use hot sauce as salad dressing, but that’s a topic for another time). However, if you don’t like heat, you can always leave out the spice components and be left with an equally delicious product.
It’s quite simple really: olive oil, sea salt, pepper, garlic powder, paprika and (optional) chili flakes . So few ingredients to pack a serious flavor punch. Also, yes, I have some ghetto-ass, Wal-mart brand seasonings in my cupboard. Try and tell me you don’t, and I’ll tell you you’re lying.
Let’s get started.
Spicy (af) Kale Chips
5 loosely packed cups of Kale (about 1/3 of a 16OZ bag)
2-3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/2 teaspoon Garlic Powder
A pinch of chili flakes (optional – but not really. Just add them)
You’re going to want to start by cranking that oven up to 390F. I’m sure 400F would be just fine, but for some reason whenever I see a 4 on my oven temp, I feel like I’m going to burn everything. So 390F is my happy place.
Once that’s going, you’re going to want to line a large baking dish (I used a 9/13) with foil, then add your Kale.
Once the Kale is on the pan, I usually wait for the oven to be totally preheated before adding the oil and seasonings to prevent it from getting extra soggy, or whatever.
Once, your oven is preheated, add the oil, salt, pepper, garlic powder, paprika, and chili flakes to your kale. Sprinkle it all over the top, and then mix around to even coat the kale when all ingredients are added. Once that’s done, pop it in the oven.
After the kale is in the oven, you’re going to want to toss the kale every 3-5 minutes, for about 15 minutes, or until the kale is crispy. You can usually judge the crisp-factor just from touching it with whatever you’re using the toss it, or you could simple just try a bite!
The first couple of times you toss the kale, it might feel mushy – that’s ok! Just keep letting it cook, and tossing it every 3-5 minutes. It’ll get there!
Once it’s done cooking, well…then it’s done.
It’s seriously that easy!
If I want an even bigger punch, I’ll sometimes put some hot sauce in a dipping dish, and dip my kale chips in it! (I wonder what else would be good for dipping..hmmm).
I know that kale chips are so versatile and so easy to make, so I’d love to hear your take on kale chips! Give me all of the kale chip goodness! I want it allllll!