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Forget chips and salsa! This recipe is perfect for any fiesta or afternoon snack and it’s far more nutritious than your average bag of potato or tortilla chips. I added a touch of heat to these kale chips with a dash of chili powder and used sesame oil instead of olive oil for a savory taste you’ll love all spring.
Chili Kale Chips
1 bunch fresh kale, cut into 1 inch pieces
2 tablespoons sesame oil
1/2 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375° F.
Combine all ingredients in a large mixing bowl. Transfer to a baking sheet; lay kale flat on a baking sheet for 15-20 minutes, turning the leaves halfway through.
Remove from oven; set aside to cool for 5 minutes before serving.
Sweet strawberries. Juicy peaches. Luscious mango. If you’re looking for ways to upgrade a salad, fruits in their prime are an excellent place to start. Figs: Fig, Bacon and Frisee Salad Sweet figs are at hitting their stride right about now — and are the perfect complement to bitter greens, bacon and black pepper in thisRead more