This morning I ate a cupcake for breakfast. It was chocolate with pink icing. It was delicious. And was extra yummy with my cup of coffee with cream. As my punishment, I came home for lunch and made these. Kale is so hot right now (said in Mr. Mugatu voice). And oh so good for you. If I had a garden I would grow it.
So far I've blended it, sautéed it, added it to soup, eaten it raw (not my favorite), and now baked it (probably my favorite). When I imagined kale chips, I thought of hearty chips, like sweet potato chips. I don't know why. But these are almost flaky and delicate, kind of like Lay's potato chips. And you'll think you're eating potato chips. I couldn't keep my hands off the pan just as they came out of the oven.
These are so simple and quick to make. As I said I made them on my lunch hour.
Kale (about 1/3 the bunch)
Olive oil for drizzling
Smoky Spanish paprika, a pinch
Course Mediterranean sea salt
Course black pepper
De-stem kale and rip into 1-4 inch pieces. Drizzle with olive oil. Sprinkle with paprika, salt and pepper. Toss. Bake at 425 for 10-12 minutes, until they are crispy.
This is really eyeballed and made to taste, so adapt this to the amount of people you are serving.
2 tablespoons mayo
1/4 teaspoon lemon zest
1-2 teaspoons lemon juice
Salt and pepper to taste
Combine these ingredients, lick the spoon and dip away.