10 kale leaves (on a stalk)
1 1/2 tbsp Lucero Arbequina Three Star Blend
1 tsp sea salt
1 tsp paprika
1/2 tsp ground coriander seeds
2/3 tsp ground cumin powder
Preheat oven to 350 degrees.
Tear the leaves away from the stalks and cut into 2-3 cm pieces with scissors or tear with your hands.
Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.
Toss kale leaves with olive oil, spices & sea salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.
Preparation time: 5 minutes
Cooking time: 15 minutes
Number of servings: 2-4
Cook’s notes: you can season kale chips with some sea salt to keep it simple or add some chili flakes to make them spicier. The spices used in this recipe are more for the flavour than the heat and you can experiment with other combinations such as dried herbs, garlic powder and even some lemon juice.
Recipe from Eat Drink Paleo