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 Blue Scotch Kale Chips
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Preheat your oven to 350 degrees
Fahrenheit.
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Remove the stems from 1 lb. of blue scotch kale leaves and tear the leaves into large bite-sized pieces. Discard the stems.
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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.
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Place the leaves in one layer on a baking sheet and season them with smoked paprika, black pepper, and salt.
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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.
I had some kale chips from Trader Joe’s and loved them. I can’t wait to try making my own!