Kale chips have become a new obsession for me, as tends to happen with most new foods I try. I stumbled across this recipe and made it without expecting much, but just wanting to try something other than my usual olive oil and seasoning salt. I instantly fell in love. The combination of sweet and spicy just rocks my world.
The original recipe suggests that you hold off on the sugar until the kale chips have come out of the oven, and sprinkle on while still warm. I’ve done it that way, but I found the sugar overpowered the rest of the seasonings. I prefer to mix the sugar right in with the peppers.
I also find that it’s easier to distribute the spices more evenly if you sprinkle them on after laying the kale out on the baking sheet, as opposed to adding them in while tossing it with the olive oil.
Recipe adapted from Honest Fare.
Sweet and Spicy Kale Chips
Ingredients
- 2 bunches of kale
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F. Lightly grease 2 large baking sheets
- Mix together paprika, salt, sugar, and cayenne pepper and set aside.
- Wash and dry kale. Remove leaves from stems and rip into chip-sized pieces. Place kale in large bowl.
- Drizzle olive oil over kale and toss to coat.
- Arrange kale pieces on prepared baking sheets. The kale will be very bunchy, but will shrink substantially while cooking, so it's okay if the pieces are touching, as long as they are not layered on top of one another.
- Sprinkle kale with spice mixture.
- Bake in preheated oven for 20 minutes, or until desired crispiness.
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