Ingredients
Preparing to Bake
Recipe submitted by Doryne Pederzani-Dinneen
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon granulated garlic
- 3 large handfuls lacinato kale, torn into shreds
- 1 to 2 tablespoons extra-virgin olive oil
Preparing to Bake
- Preheat the oven to 350°
- Line a baking sheet with aluminum foil.
- Combine the salt, smoked paprika, and garlic in a small bowl.
- Wash the kale.
- Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry.
- After removing kale from spinner, dry it even more with paper towels. Those leaves should be bone dry.
- Put the kale leaves in a large bowl.
- Drizzle over 1 tablespoon of the olive oil.
- Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.
- Arrange the kale chips onto the sheet try and slide it into the oven.
- Bake until the leaves are crisp to the touch but still a dark green. When they turn brown, they turn bitter.
- Check at the 12-minute mark, to be sure.
- Remove them from the oven.
- Sprinkle with the garlic smoked paprika salt.
- Let them cool a bit.
- Eat.
Recipe submitted by Doryne Pederzani-Dinneen