It seems like kale chips had their fifteen minutes of fame, then disappeared to the back of the "foodie pantry"...
Maybe it is time for a reboot. They are mega healthy, and really quite delicious. If you haven't loved kale chips in the past, it might be because they didn't have much in the way of flavor other than olive oil and salt.
The spice massage I gave the kale was inspired by my favorite place to get a burger in Santa Monica, Father's Office. While waiting for our burgers, my husband and I would munch on hot spiced almonds and sip Stella Artois. The spice blend on the almonds was warming, salty, sweet, and sour, and I miss it. The Kale chips here have been re-imagined in that good memory. Yum!
"Kale chips are a fun, healthy alternative to have with other appetizers, and they go great with beer."
Notes: Kale is curly. The recipe is easily doubled or tripled.
FATHER'S OFFICE KALE CHIPS
Ingredients: 5 cups curly kale pieces, 1 Tbsp. melted coconut oil, 1/2 tsp. ground sumac, 1/2 tsp. onion powder, 1/4 tsp sea salt, 1/4 tsp. sugar, 1/4 tsp. paprika, 1/4 tsp. chili powder, 1/4 tsp. cinnamon, 1/4 tsp. black pepper, chili flakes (opt.)
Makes 2 cups
1. Preheat the oven to 300* and line a baking sheet with parchment paper.
2. Wash and dry kale very well, removing any rib pieces from the kale.
3. Stir together the melted coconut oil and all spices.
4. Pour spiced oil over the kale and massage into every piece. Turn out onto the baking sheet. Bake for 20 minutes, turning kale over halfway through.
5. Store in airtight container.
Tip: If your kale isn't dry enough after you wash it, you will end up with less than crisp chips. Be sure to dry extra well. Kale chips are delicate after baking, treat them with a light touch.