Smoked Paprika Kale chips

I need to stop eating these.  Wait, do I need to stop eating these?  I’m so confused!  They are chips.  But they are kale.  HELP!!!

The garden gave forth a plentiful bounty of blue scotch kale.  It also gave a lot of tuscan kale at the same time.  What was I going to do with all this kale?!  I remembered someone at the farmers market telling me that the blue scotch variety made good kale chips, so I thought I’d give it a go.  Everyone is raving about kale chips, but how good can they be?  It seemed trendy, hip, THE thing to make and eat.  But what the heck, I’d give it a shot. And if it was an epic fail, I wouldn’t have to tell anyone I tried it, right?!

Oh but they are gooooooddd….  Especially when you sprinkle a little smoked paprika on them.  These cheeps came out smoky, nutty, and almost like actual potato chips; hence my confusion to stop eating them or to keep eating them.  They were a little on the salty side (I’ll cut back on the “sprinkle” next time) so I opted to stop.  After almost half were gone.   Ooops.  But I don’t feel all that guilty.    Kale green chip goodness is here to stay!

Smoked paprika kale chips.  This photo doesn't really do these beauties justice.
Smoked paprika kale chips. This photo doesn’t really do these beauties justice.

Smoked Paprika Blue Scotch Kale Chips

  • Preheat your oven to 350 degrees Fahrenheit.

  • Remove the stems from 1 lb. of blue scotch kale leaves and tear the leaves into large bite-sized pieces. Discard the stems.

  • Place the torn kale into a large mxing bowl and drizzle with one to two tablespoons of olive oil. Toss the leaves to coat them evening.

  • Place the leaves in one layer on a baking sheet and season them with smoked paprika, black pepper, and salt.

  • Bake the kale in your preheated oven until the leaves are crispy, but not burnt. Remove the pan from the oven and serve while warm or cool.


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