It’s a good thing that these crunchy chips are a guilt free snack because I have a hard time putting them down once I start. If you have never tried kale chips before give it a try, they may surprise you.
For this recipe you will need:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 tablespoon Victoria Taylor’s New Orleans Seasoning
- salt to taste
- parmesan cheese (optional)
Preheat an oven to 300°
With a knife or kitchen shears carefully remove the leaves from the thick stems. Discard the stems and tear the leaves into bite size pieces. Wash and thoroughly dry the kale.
Drizzle kale with olive oil and toss with New Orleans Seasoning and Salt.
Line a baking sheet with parchment paper and spread the kale in a single layer. Bake until the edges brown but are not burnt, 15 to 20 minutes. Watch the chips carefully towards the end of the cooking time, they can crisp up quick. Sprinkle with parmesan cheese if you wish.
You can choose to use different spices on these kale chips if you prefer. 7 seed crust gives the kale fantastic flavor with an extra crunchy texture while Smoky Paprika Chipotle gives the chips a slightly less spicy flavor than the New Orleans but adds mellow smoky notes.
Let the kale chips fully cool before storing them in an airtight container.