Hopefully you’ve read my previous post on kale chips vs. potato chips and have decided to make some today (soon)! I had some leftover kale from my trip to the farmer’s market last week and decided to make this quick and easy snack.
Here’s a step by step guide to making your very own spicy kale chips. If you’re not into the heat, I would substitute the cayenne pepper for paprika or just omit both altogether.
Before we get started, make sure to have Kale and these ingredients below.
- 1 Tb Canola oil/ canola oil spray
- Salt to taste
- Red Pepper flakes
- Cayenne pepper
I used canola oil spray instead of the regular tub of canola oil just because it saves time here. Without the spray can, you would need to measure 1 TB of oil and spread them by hand. Here, I also have salt, (preferably sea salt) red pepper flakes and cayenne pepper for the spice! Both the red and cayenne pepper are optional. Plain baked salted kale chips also taste great.
- Wash and trim the stems off the kale.
- Pat dry with a paper towel.
- Preheat the oven to 350F/176C and arrange kale in a single level on a baking tray. (Use a baking sheet or foil to avoid mess like I did)
- Spray or spread your oil evenly so that the kale gets coated. Go easy on the oil as that will burn the chips.
- Evenly distribute salt and red pepper flakes.
- Leave it to bake for 12-14 minutes, keeping an eye out at 12 to avoid burnt kale.
- Transfer them into a paper bag or a mixing bowl and sprinkle cayenne pepper to your liking.
- Mix them up in a bag or a bowl to ensure an even coating.
- Plate them however you like, but make sure not to crush them into smaller pieces because they’re nicer to eat as a whole.
Now your kale chips are ready to enjoy!
This recipe was adapted from White On Rice Couple.