Sure, kale chips are delicious and guilt-free, but I was in search of that salty, spicy goodness from my favorite tortilla chip.
Here's my solution.
What You'll Need:
1 bunch kale
1-2 tbps extra virgin olive oil
1 cup almond meal
1 tbsp ground mustard
1 tbsp ground garlic
tbsp ground onion
2 tsp half-sharp paprika*
1/2 tsp salt (I have used Himalayan pink salt and Kosher salt - both are good)
*There are many kind of paprika: sweet, smokey, sharp, etc. I used half-sharp paprika which has a good spice (heat) to it. If you only have sweet or smokey I would use that and add cayenne pepper, to taste.
What to do:
Preheat oven to 350.
De-stem your kale. I find great satisfaction in this step. Hold a stem of kale upside down and take your knife at a 30-degree angle. Just run your knife along the stem is a gentle hacking motion. (yes, I'm sure the words "gentle" and "hacking aren't usually used together).
Tear the leaves into whatever size you want.
Drizzle with olive oil and use your hands to toss, massaging the oil into the leaves.
A great benefit to this is that your hands turn out very soft and moisturized.
In a small bowl, mix the almond meal with all of the spices.
Add the spice mixture to the kale and toss together to evenly coat the kale.
Line a baking sheet with parchment or nonstick foil. Bake the kale in two batches. It's important that there is a single layer so it can crisp.
Bake for 15-17 minutes. They should be crisp, but not brown.
Presto! Delicious kale chips that satisfy that Dorito craving.
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