I’m a huge fan of kale. If you follow this blog, you know that I include kale in my recipes, from soups to smoothies, all the time. It’s so very good for you, with all those bone building minerals in particular, that I just can’t help loving it.

So it’s no surprise to see kale here again.

But this recipe is a little different- it’s a kale recipe for those of you who might still be on the fence about eating kale. And it’s for kids, too. I am not promising that every child will like this, but my 10 year old and I fought over who got to finish off this plate of spicy crispy kale with lime…

My first experience with baked kale came when I made Lauren Ulm’s recipe from her book Vegan Yum Yum for my Foodbuzz 24,24,24 post in December. Lauren’s recipe uses just a touch of sesame oil and very little salt. It was so simple…yet it was also a revelation. Who knew baking kale could result in such “deliciousness”?

Soon I noticed that I was clearly not the only one to succumb to the charms of baked kale. Across the blogosphere, I saw many of my colleagues singing the praises of crispy kale, too:

Jaden’s Crispy Kale
Monica Bhide’s Chaat Masala Kale Chips
Not Derby Pie’s Kale Chips
The Kitchn’s Crispy Kale
Vegan Visitor’s Roasted Kale

So I made more. And lots of it (I’ve now made this baked kale recipe three days in a row). It’s so easy and so good! What I love most is that you can vary this recipe in so many ways. Keep it super plain, or spice it up a little with a seasoned salt, as I’ve done here.

To make the seasoned salt, I mixed 1 teaspoon of course sea salt with a pinch of ground chipotle pepper (I used Spice Islands brand). You won’t use all of this to season the kale (it would be way too salty), so you’ll have a some left over for next time. If you don’t really want your kale to be spicy, but you enjoy a smoky flavor, then you could make your salt with smoked paprika instead.

Spicy Kale Chips

Ingredients:

*1/2-1 bunch of clean and dry organic kale, chopped into bite-sized pieces (remove any tough stems)
*1-2 Tb. olive oil
*1-2 large pinches of spicy seasoned course salt- see above
*juice from 1/2 lime (or to taste)- optional

Directions:

1. Preheat your oven to 325°F.

2. Drizzle some oil over the kale and "massage" it into the leaves. The kale I used for this post was an unusually large bunch. I'd say I used half the bunch and 1-2 tablespoons of oil.

3. I'd like to point out here that you should go ahead and taste the raw oiled kale. It is actually pretty yummy just like this (at least I think so). Sometimes I make a salad with raw kale that's been oiled and allowed to sit for a few hours. But I'll save that for another post.

4. Next, you'll want to spread your oiled kale onto a sheet pan...And then bake in your preheated oven for about 20 minutes. Bake until the edges are just crispy, but the kale is still quite bright green. Do not overcook!

5. As soon as you take your kale chips out of the oven, sprinkle with a few pinches of the spicy salt and then squeeze on the optional lime. Enjoy your kale crispies...and remember to share with your children!