Baking kale draws out its water content, causing it to crisp. Crunch this smoky-salty snack and you could quell your yen for potato chips.
July 30, 2013
1 large bunch of kale
1/4 cup olive oil
1 tbsp smoked paprika
1/2 tsp sea salt
1. Preheat your oven to 400°F. Remove the stems from one large bunch of kale and tear the leaves into large pieces. In a large bowl, toss the kale pieces with 1/4 cup olive oil and 1 Tbsp smoked paprika. Line a baking sheet with parchment paper, scatter the kale atop, and roast until the greens are dry and crispy, about 30 minutes. Toss with 1/2 tsp of sea salt and serve.
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