Ingredients

4 cups torn kale, loosely packed (do not include stems)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ancho chili powder
1/8 tsp cayenne pepper

Method

1. Preheat oven to 350°F.
2. Add all ingredients to a mixing bowl and massage kale to coat evenly with oil and seasoning.
3. Spread kale evenly over 2 sheet pans without overlapping (this allows the kale to crisp evenly).
4. Place in the preheated oven for 5-10 minutes, until crispy and lightly browned. The time depends on your oven, the thickness/freshness of the kale you’re using, and the sheet pans that you use. Check after 5 minutes for crispness and keep an eye on the kale if continuing past this point.
5. Kale chips are best when eaten immediately. If storing, place a clean, unbroken silicone dry-packet (like the ones you get in a new purse) in an airtight container, followed by the kale chips. Be careful not to break the packet as the contents are toxic if consumed.

Notes:

1. This recipe works for all types of kale, though I prefer curly leaf because it adds an interesting textural element to the chips.
2. The stems of kale are woody and fibrous and do not crisp up in the same amount of time as the leaves. Save the stems and store in the freezer with other vegetable scraps and use these to add flavour and nutrients to stocks/broths.
3. You don’t just have to use these seasonings on your chips. This recipe is my favourite, but I have also enjoyed seasoning salt, regular old salt and pepper, or a mix of parmesan, dried basil and truffle salt. As with all of my recipes, take this one as inspiration and add your favourite flavours! (Leave a comment below with the seasonings that you’re going to try!)
4. Enjoy on their own as a snack, as a side for your burger, or in a sandwich for some extra crunch!