Ever had kale chips? If the answer was “no” - you need to. They are easy to make, healthy and deliciously addictive. If the answer was “yes” - you know you want to make them again!
You could flavor kale with just about anything, but this idea came from this New York Times recipe. The moment we saw this recipe, we knew we had to make it. The kale lasted about 5 minutes after taking the photos, so you could definitely say it was a winner.
-Adam
How to make Chili Lime Kale Chips
Start by preparing the kale. Remove any thick ribs or stalks from the kale then wash the leaves really well. Once washed you need to dry the kale completely, you could use a salad spinner for this or just pat them with paper towel or a hand towel until completely dry. If the kale is wet or even damp when baked, it will steam instead of crisp. Once dry, tear the kale into smaller piece (think of how large potato chips are and make them that size). Add them to a bowl with some olive oil and salt.
Now use your fingers or tongs to toss the olive oil, salt and kale.
Slide the seasoned kale onto a baking sheet — we have a large baking sheet, so all of the kale fit, but you may need to use two baking sheets. Make sure the kale is in one layer — if they are stacked on top of each other you will risk steaming instead of crisping.
Bake the kale in a 350 degree oven for 10-12 minutes. When done, the kale should be crisp. While the kale bakes, zest one lime and measure out 1/4 teaspoon of chili pepper.
As soon as the kale comes out of the oven, season with the lime zest and chili powder.
Enjoy the kale immediately, it is best straight out of the oven.
| Chili Lime Kale Chips |
- 1 bunch Kale
- 2 tablespoons olive oil
- 1/4 teaspoon salt (the finer the better)
- zest of 1 lime
- 1/4 teaspoon chili powder
- additional salt to taste
- Preheat oven to 350 degrees F.
- Remove the thick ribs from kale leaves then wash them thoroughly. Once washed, use a salad spinner to dry them completely (hand or paper towels will also work). If the kale leaves are not dry, they will steam instead of becoming crisp. Tear the kale leaves into bite sized pieces then add them to a large bowl. Add olive oil and 1/4 teaspoon of salt then use tongs or your hands to toss the kale so the oil and salt distributes evenly.
- Add the kale in one layer to a large baking sheet (you may need to work in batches). Then, bake in the oven until crisp, 10-12 minutes. If after 10-12 minutes the kale is not yet crisp, bake another 2-3 minutes, however, stay close to watch for the kale becoming overcooked/browned.Remove the kale and while it is still hot, sprinkle with the lime zest and chili powder. Enjoy immediately.
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{ 5 comments… read them below or add one }
Yeeeeeeees, ye syeyseysyeysy. YES.
Somehow, we knew you would like this one. I think you are a kale addict!
-joanne
Massage that Kale!
I just made kale chips recently, but I’ve never tried chili lime. Reminds me of one of my favorite ramen flavors. I’ll have to give it a try!
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