I used to think that I hated kale. I honestly though that people who claimed to like kale were being entirely disingenuous. Recently, I’ve discovered Native Foods and their kale-heavy dishes have changed my mind completely.
Now, I’m something of a kale enthusiast. I’ve been on a kick where I eat kale at least once a day, every day. Over the weekend I made homemade kale chips. Oh, my! Are they good. They rival roasted seaweed as my new favorite snack.
- A bunch of kale, rinsed, dried, and thick stems cut off
- olive oil
- sea salt
- cayenne pepper
Preheat the oven to 250°F. Spray kale with olive oil in a large bowl and toss. Sprinkle with salt, cumin, and cayenne pepper. Arrange leaves in a single layer on 2 baking sheets. Bake until crisp, about 30 minutes, turning the leaves every 10 minutes. Transfer leaves to a wire rack to cool.