Recipe courtesy Ellie Krieger for Food Network Magazine
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Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.
Per serving (about 2 cups): Calories 60; Fat 4 g (Saturated 1 g); Cholesterol 0 mg; Sodium 170 mg; Carbohydrate 6 g; Fiber 2 g; Protein 2 g
Photograph by Jacob Snavely
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Photo: Smoky Kale Chips Recipe
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By krigsk
Atl, GA
on March 06, 2013
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These were really good. I am a person that doesn't like greens. So I am looking for ways to work it into my diet. These were great. Crispy just like a chip. I did use garlic powder instead of paprika. The only thing I would change is I was scared of the taste so I was a little too heavy handed with the salt.
By azulitojones
on January 11, 2013
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This is the first time I ever review a recipe and I'm doing it because these kale chips were incredible!!! My 4 and 2 year olds absolutely loved them. My 4 year old is a super selective eater and she kept going back to the baking sheet and taking them by the handful. This is most definitely a keeper. Start with an eight teaspoon of salt and go from there. Also, really incorporate the olive oil and salt. I suggest even doing it in a separate bowl so that you really work the kale. I didn't have paprika so I used garlic powder and they were great.
By psamo_9561136
coarsegold, CA
on December 13, 2012
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I have to admit I wasn't quite sure how I would like this.. Well, quite the surprise my husband and I ate the whole thing! Great recipe. I did not stick to the amount of smoked paprika as we like it. I would say to taste.
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