Kale chips have become really popular in both the health-conscious and fine-dining circuits. It's very rare for something to find a place amongst both those exclusive communities! Take one crunchy, crispy bite, and you will stop wondering what makes these chips special. No one will believe the almost magical transformation that kale undergoes when baked low and slow with a drizzle of olive oil and a sprinkle of spices. It's as sweet a transformation as a frog turning into a prince. Even sworn haters of kale have been turned around and placated by this addictive snack.
This is hardly a "recipe". But here's the general procedure: Wash and dry one bunch of Kale. Dry the leaves well, else they will not crisp. Remove stems and ribs and tear/cut the leaves into chunks. Place on a baking sheet. Drizzle 1.5-2 tablespoons olive oil, sprinkle some salt (1/8-1/4 teaspoon), black-pepper (1/4 teaspoon) and chaat masala (about 1/4 teaspoon). Massage salt and spices into the kale leaves. Bake for 25-30 minutes until crispy in a 275 F preheated oven. Flip the leaves about half way, if you would like. I normally don't turn the leaves, and they turn out fine. I also don't like to completely char the leaves... I like to see some green, but if you want the leaves to be super roasted, bake for longer.
This is hardly a "recipe". But here's the general procedure: Wash and dry one bunch of Kale. Dry the leaves well, else they will not crisp. Remove stems and ribs and tear/cut the leaves into chunks. Place on a baking sheet. Drizzle 1.5-2 tablespoons olive oil, sprinkle some salt (1/8-1/4 teaspoon), black-pepper (1/4 teaspoon) and chaat masala (about 1/4 teaspoon). Massage salt and spices into the kale leaves. Bake for 25-30 minutes until crispy in a 275 F preheated oven. Flip the leaves about half way, if you would like. I normally don't turn the leaves, and they turn out fine. I also don't like to completely char the leaves... I like to see some green, but if you want the leaves to be super roasted, bake for longer.
Crunch away!
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