Kale Chips

 

Making kale chips is straightforward: wash the kale, rip off the leaves, season, and bake. It's not a complicated science, this.  Because of its bitterness, you should prepare it differently. For example, massage the dressing into the leaves if you're creating a kale salad. Some of you can also sauté it with a lot of garlic, toss it in a well-flavored soup, or, in this case, season it thoroughly before baking it.  This amazing vegetable is a great source of iron, potassium, calcium, fiber, antioxidants that fight cancer, and vitamins A and C.

 

INGREDIENTS

1 bunch of kale, washed and dried

1 tablespoon olive oil

1/2 teaspoon cumin

1/4 teaspoon paprika

1 teaspoon sea salt

 

Set the oven's temperature to 350. After washing, gently towel the kale dry. After removing the rough stem from each leaf, break the leaves into large pieces (after they bake, they will reduce to the size of chips).

Drizzle the kale in a big bowl with the olive oil, then work the oil through the leaves with your hands. Add a pinch of paprika and cumin to the greens.

Arrange the leaves on a baking sheet that has silt pat or parchment paper on it. Following eight minutes, flip and bake for a further sixteen minutes after dusting with sea salt. Crisp leaves with curled edges are ideal.

Savor this as a snack or alongside a sandwich.