Kale Chips

A friend at work told me about these and I had to try them.
Funny enough, the day after I made them, mom came to visit and told me she had just made a batch last night. Coincidence? Yes, but a very odd one to make. These are by no means a popular or trendy snack. Healthy and tasty, but still on the fringes of 'fad food'.

Be mindful; the difference of seconds in the oven can take tasty to bitter, so be mindful of time and colour. If you look at the picture, the leaves should turn no darker than the brownish bit jutting up (front-center, and top). I still need to perfect the recipe.

Chips: They look like raw kale, but they are damn crispy.

Seasoning

Black Pepper		1 tbsp
Granulated Garlic		2 tbsp
Chilli Powder		1 tbsp
Sea Salt		1 tbsp
Olive Oil		4 tbsp

Chips

Kale

1 bunch

Preparation:

1. Wash kale leaves thoroughly and set aside on kitchen towel to dry.
2. When completely dry, remove tough rib and rip leaves into two inch pieces (each piece should have a ruffled section.
3. Coat with olive oil. Use your hands to mix and to get all through the ruffles.
4. Add spice blend and mix well (with hands).
5. Lay leaves out on two baking sheets so they do not overlap.
6. Set oven to 350 and bake the two trays for 15-20 minutes, turning once in between.
7. Let cool for at least 10 minutes before sealing in a container. If not, you will steam any crispiness out of the chips.