Easy, Delicious Kale Chips With a Dash of Spanish

Beautiful, healthy, vitamin & mineral rich kale is one of the first veggies that is ready for picking in my veggie garden. Great thing about growing your own veggies, they are completely pesticide free grown in organic soil. I’m not a big fan of kale (sorry kale) despite all its healthy qualities, but my mom convinced me to plant it in my veggie garden. I’ve learned to add it into my cooking to still have the benefits it provides. However, it has to be prepared right for me to enjoy it. With this delicious and easy recipe I added just a little something extra to boost the flavour and it also packs that satisfying crunch we sometimes crave. I can eat a bowl full of these any day.

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What you’ll need

6 large leaves of kale
2 tbsp light olive oil
1 tsp fresh ground pepper1 tsp fresh ground sea salt
1 tsp smoked Spanish paprika

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What to do:

Pre-heat your oven to 300°F. Wash kale and rip the leaves into small bite size pieces. Use a salad spinner to dry the leaves. Make sure all the water is gone. Place kale pieces on a tinfoil lined baking sheet, drizzle oil on the leaves and massage the oil gently into all the folds of the leaf. Sprinkle with fresh ground pepper, sea salt and Spanish smoked paprika, toss by hand so the seasoning is evenly distributed.

Take half the seasoned kale leaves and put them aside. Space out the remaining half of the leaves on the baking sheet to avoid crowding. Overcrowding may prevent the leaves from getting nice and crispy.

Place in the oven for 10 minutes, then turn the baking sheet in the oven and leave it in the oven for another 15 minutes. Remove and let cool for about 5 minutes. Place remaining uncooked leaves on the baking sheet and repeat the process. Easy, quick and delicious. I also like to serve them with some ranch dip, but it’s not necessary. Enjoy.

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