- One 1-pound bunch kale
- 1 ½ tablespoons extra virgin olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon smoked paprika
- Pinch chili powder
- Kosher salt
1. Preheat the oven to 250° F. Wash and dry the kale, remove the stems and woody ribbing from the tender leaves, and tear into large-ish pieces.
2. In a large bowl, whisk together the olive oil, ginger, paprika, chili powder and salt to taste. Stir in the kale leaves and toss with your hands, coating each leaf, front and back. Lay the kale out on a parchment paper–covered cookie sheet (I skipped the parchment and was fine).
3. Bake in the oven until they are flat and crisp, about 15–20 minutes. (It took about 17 minutes for mine, although the recipe that inspired it online said 33 minutes.) * For The Meal Makeover Moms, it took about 25 minutes.
4. Remove with a spatula and let them cool. Serve them to someone who will try one and say, “Kale chips?!?” as they bite into one. In about 1 minute, they’ll come back for 10 more. You could also grate hard cheese, like Pecorino or Parmigiano-Reggiano over them for a cheesy treat.
5. I stored the leftovers in an airtight container and three days later, the last stragglers are still crisp and delicate—and delicious.