Masala-Spiced Kale Chips
Susan Sisarran
2-4
5-10 minutes
12-15 minutes
"Kale chips may sound unappetizing to some, but give these a try and you may find yourself eating them just as often as “regular” chips. They're crispy, salty and incredibly snackable. I make these at least once a week for my family, but they don’t always make it to the table."
Ingredients
- 1 bunch fresh kale
- 1 Tbsp Cardoz Masala of choice
- 2–3 Tbsp oil of choice
- ½ tsp Wind-Blown Sea Salt (more or less depending on your taste)
Directions
- Wash and spin dry or blot kale dry. Separate kale from stem and tear into big chunks.
- Massage kale with oil and masala, coating each piece evenly.
- Roast 300-325 °F, checking often until it's crisp (start checking at 12 minutes).
- Sprinkle with salt once it comes out of the oven. Serve immediately.