Recipe: Spicy Kale Chips
It’s time to take advantage of the last of the winter greens! Not to fret though, kale, collards, mustard greens, and swiss chard are everywhere. They’re hearty greens – packed with vitamins A, C, and K and thrive in cool, early spring temperatures. I love making kale chips when I want something to snack on. They’re healthier than any fried or processed chip and simple to make!
I chose to use cayenne pepper but you could make salt and vinegar kale chips, cumin, or paprika.
1 bunch of kale
Olive oil (in a mister or spray bottle)
1 tsp. cayenne pepper (or to taste)
Coarse salt and pepper
Preheat the oven to 300°F. Line a roasting pan or baking sheet with parchment paper. Tear the kale leaves into ½” to 1” strips and place in a single layer. Spray with olive oil, toss with salt, pepper and whichever seasoning you choose. Bake for about 20 minutes or until crisp, turning once or twice. Let cool but eat immediately.
NUTRITION INFORMATION: One serving has about 40 calories, 1 gram of fat, 7 grams of carbohydrate, 1 gram of fiber, and 2 grams of protein. It contains 206% and 134% of your daily needs of Vitamins A and C (respectively). But the winning vitamin: K – this recipe contains 685% of your daily Vitamin K needs.