Spicy Kale Chips
Kale is the darling of the vegetable world this year, showing up on menus in every segment. No wonder—it’s a powerhouse of vitamins, antioxidants and other valuable nutrients. Turning the leaves into crispy chips makes kale appealing to even the most ardent vegetable-phobes.
3 lb. kale
6 tbsp. high oleic canola oil
¾ tsp. popcorn salt (fine ground salt)
¾ tsp. ground cayenne pepper
1. Remove kale ribs, discard. Tear each leaf into 5 or 6 pieces (about 6 qt.). Place kale in med. bowl. Add oil; toss to coat evenly.
2. Preheat oven to 325°F. Spread kale pieces into single layer on each of two parchment-covered baking sheets. Sprinkle with salt and cayenne.
3. Bake 20 min., turning halfway through cooking time. Cool completely before serving.
Recipe and photo courtesy of Dow AgroSciences