(Excerpted from Gluten-Free Girl Site)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated garlic
• 3 large handfuls lacinato kale, torn into shreds
• 2 tablespoons extra-virgin olive oil
Preheat the oven to 350°. Combine salt, smoked paprika, and garlic in a small bowl.
Wash and rinse kale leaves and then put them in a salad spinner to dry. After removing from the spinner, dry kale even more with paper towels (leaves should be bone dry). Put kale in a large bowl, drizzle with 1 to 2 tablespoons of olive oil, and massage the leaves.
Arrange the soon-to-be kale chips onto a baking sheet lined with foil, slide into the oven, and bake until 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 from oven and sprinkle with the garlic smoked paprika salt.
Let them cool a bit. Eat. Enjoy.
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