In honor of Kale Day 2018 approaching, I wanted to share one of my favorite simple recipes from my book, 50 Shades of Kale. I hope you enjoy it as much as my family and I do!
Roasted Kale Chips
One 1½-pound bunch kale
1 tablespoon olive oil
1 tablespoon pumpkin seeds
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. and set out two ungreased baking sheets with sides.
Rinse the kale under cold running water and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be dry in order to crisp up. Squeeze and unroll.
Roughly chop the kale leaves and discard the stems.
In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.