One thing I will say about this is that kale shrinks a lot when you cook it. Making less than 1.5 or 2 bunches at a time really isn’t even worth the effort.
- Kale - 2 bunches
- Olive Oil - 2 tbsp
- Cayenne/Chilli powder - 1/2 tsp
- Garlic Powder - 1 tsp
- Salt - 1/4 tsp
Rinse the leaves in cold water and dry them well. After tasting them, it’s clear that the drying step is very important. The more dry the leaves are, the better it crisps up. Then, remove all of the stems.
I would like to point out that in the directions when it tells you to toss the kale in the oil/seasonings, it tells you to massage the leaves. Massage them. This made me giggle, as I immediately imagined someone sensually massaging kale leaves while raising their eyebrows seductively.
Please don’t massage these kale leaves. Tossing them is just fine, I promise you.
Toss/seductively massage the kale leaves with the olive oil and spices.
Spread evenly on cookie sheets and cook in pre-heated oven for 20 minutes at 300 degrees, flipping after 10 minutes.
Result: WAY too spicy!! The consistency was good, but it had far too much cayenne. I would definitely make these again, but I would use less than ¼ tsp of cayenne instead of ½ tsp. I think that making them with just the salt and garlic powder would be really good too.
RP servings: A good snack for 2 people
Stars: The ingredients get 2 stars, the method gets 4. They were practically inedible with that much cayenne, but the few small leaves that didn’t get much seasoning actually tasted really good, and had a nice texture.