Kale chips are all the rage these days! And why shouldn’t they be? They’re healthy, super delicious and crispy, and don’t take very long to prepare. Anil and I love spicy foods, so instead of the traditional way of preparing these, we decided to add some kick. Kashmiri chili is the perfect addition to these spicy kale chips since it adds a lot of warmth, but not necessarily heat. I’ve tried many different recipes out there, but had to experiment with the time and oven temperature. This is what I eventually came up with:
A large bunch of organic kale (baby kale works just as well)
Extra virgin olive oil – the best quality you have
Kosher or sea salt
Freshly cracked black pepper
Kashmiri chili (optional) – found at many Asian / Indian grocery stores
1. Thoroughly wash the kale and remove the leaves from the stems. Put on a large, dry, and clean kitchen towel for a few hours, or, if you have a salad spinner, spin away to remove all water.
2. Preheat your oven to 375 degrees.
3. In a large bowl, toss the kale with a few tablespoons of olive oil, salt, cracked black pepper, and Kashmiri chili, if you have it on hand.
4. Place on a large baking sheet in a single layer and bake for about 20-25 minutes. If you like the spicy kale chips to be more crispy / crunchy, go with 25 minutes and a slightly more brown color. If you prefer them less crispy, go with 20 minutes and the edges just starting to brown. Serve warm with just about anything, though we recommend a nice, cold beer!