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.
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
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).