Superchips! Superfood kale with superspices
Superspice Kale Chips
Spices high in anti-oxidants and other beneficials give a boost — both healthwise and flavorwise — to the already amazing and addictive baked kale chip. This spice blend is awesome for other dishes, too, as it’s Indian/Morrocan in nature.
Ingredients:
kale leaves, center ribs removed, torn into 2″ pieces (I use dinosaur kale)
extra virgin olive oil
pinch of regular table salt (optional)*
1/8 teaspoon cinnamon powder (preferably Ceylon)
1/8 teaspoon cumin powder
1/8 teaspoon garlic powder
1/8 teaspoon ginger powder
1/8 teaspoon sweet paprika (or sub cayenne pepper if you want a heat kick)
1/8 teaspoon turmeric
Instructions:
Preheat oven to 275°F.
Place the torn kale leaves in a bowl and drizzle just a bit of oil over them — you don’t need much at all. Sprinkle very, very lightly with salt, if using. Gently massage the oil into the leaves until all are coated and have turned a brighter green.
Mix the spices together in a bowl and sprinkle some over the leaves. Toss the leaves in the bowl and add more spices, being sure to coat all sides.
Spread out the leaves in a single layer on a parchment paper- or mat-lined baking sheet. Bake for 15 minutes. Check for crispness — the leaves should be crispy but not browned or blackened. Bake for a few minutes longer, if necessary.
If the chips are still slightly oily, add them to a bowl with torn pieces of a paper towel and toss gently. The paper towel will pick up some of the extra oil.
Serve immediately, as the chips will soften over time.
*Salt is definitely not necessary in this recipe, but if you are using it, in the interests of selecting health(ier) ingredients, use regular table salt with iodine, a mineral we often have lacking in our foodie sea-salt-rich diets (sea salt does not contain iodine).
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
I recently found out that kale is one vegetable to buy organic if possible. The spices in this recipe certainly take kale chips up a notch. Sounds terrific!
Totally agree about the organic. Funnily enough, my big-box grocery store sells only organic kale – no conventional at all.
What a great idea! Take something healthy and make it even healthier! I need to do more of that instead of taking something healthy and making it less healthy…
sigh…
Rocky Mountain Woman recently blogged about: Creamy Chicken Tortilla Soup
LOL! I know exactly what you’re talking about….
I’ve had that experience of getting my fingers stained with turmeric, in my case by sprinkling it on popcorn. Turmeric is such a good anti-inflammatory spice, as well as, of course, being tasty, that it’s tempting to add it to a lot of things. I still haven’t made– or even had– kale chips, even though they are such a classic food blogger recipe. This winter I’ll have to give them a try.
Mary@FitandFed recently blogged about: Chard, Kale and Fennel Salad with Wild Rice (Emerald City Salad)
Baked kale chip are far superior to potato chips – my very fussy 17 year old declared it so, therefore it must be true.
I can never make kale chips stay around long enough to worry about storage – they seem to go straight from the pan into waiting mouths. I have had success using dried pasta in the storage container to help wick out moisture with some other foods. Maybe that’s worth a shot?
Cher recently blogged about: Hummus Cake & an overdue "Thank You"
. . . like I needed anew addiction. But Super Kale Chips? Too super to resist. Thanks, Karen.
Sprigs of Rosemary recently blogged about: Nuts to Soup | Roasted Chestnut Soup with Thyme Cream
I store my kale chips in a glass jar. The kind with the glass lid and the metal clamp/rubber seal. What are those called? It works really well. They stay crisp for at least a week.