|Don't judge a book by it's cover, isn't that the saying?|
Then, lo and behold, last week during our visit to Lesters Farm Market there was fresh, local kale on the shelf. T'was now or never.
|kale's in the bag|
I started with a bunch of kale, 1 tbsp EVOO, 1 tsp sea salt, 1 tsp chili powder
Cut kale away from ribs and cut or tear leaves into bite size pieces.
Then sprinkle with sea salt to taste. This is where the end result gets a close resemblance to "real" chips in flavour. I used 1 tsp, but it was a bit much for our tastes given we eat very little salt in this house. I will definitely cut that back by half next time. But if salt is your thing or you want that salty chip flavour, give 'er.
Then sprinkle with chili powder (note that this is a bit more than a tsp and I didn't use all that's shown here - good thing too as it was perfectly spicy with just the 1 tsp). Here's where you can play. A few recipes I read varied spices from nothing other than salt to cayenne to curry, even parmesan and asiago cheese. I'm going to give the curry a go sometime for sure!
Spread kale on baking sheet (lined for easy clean up if desired) and bake in 350 degree oven for 12-15 minutes. Watch closely as the leaves will brown up quickly once it gets going. I ended up taking mine out at 11 minutes. Apparently, they'll take on a bitter taste if burnt or browned to much, so you're going for crispy and just lightly browned edges.