Kale Chips and Seasonings
Can you believe we’ve never published a recipe for kale chips? Talk about a fun way to use up harvest extras. We made up for lost time by perfecting three flavours, all delicious as cocktail-hour companions or as healthy after-school snacks. Have your pick of a Mexican-inspired lime-chili mix, Italian-style Parmesan cheese, lemon and black pepper, […]
Ingredients
- 3/4 lb (340 g) kale
- 2 tbsp (30 ml) olive oil
- 2 tsp lime zest, finely grated
- 1/2 tsp chili powder
- 2 tbsp Parmesan cheese, freshly grated
- 2 tsp lemon zest, finely grated
- 1/2 tsp ground black pepper
- 1 tbsp toasted sesame seeds
- 1/2 tsp wasabi powder
Instructions
- With both racks in the middle positions, preheat the oven to 275°F (135°C). Line two baking sheets with parchment paper.
- Wash the kale, drain and dry thoroughly with a clean dishcloth. Remove the stems and tear the leaves into bite-sized pieces. Scatter on the baking sheets. Drizzle with the oil, salt and the seasoning of your choice. Using your hands, massage the oil, salt and seasoning into the kale.
- Bake both sheets for 25 minutes or until the kale is crisp, switching the baking sheets halfway through cooking. Let cool completely on the baking sheets.
- Serve as an hors-d’oeuvre or as a snack. The chips will keep for 1 week in a cool, dry place at room temperature.
Can you believe we’ve never published a recipe for kale chips? Talk about a fun way to use up harvest extras. We made up for lost time by perfecting three flavours, all delicious as cocktail-hour companions or as healthy after-school snacks. Have your pick of a Mexican-inspired lime-chili mix, Italian-style Parmesan cheese, lemon and black pepper, or the Japanese vibe of sesame-wasabi. (Pro tip: Use these combos to boost your next batch of popcorn.)