Chili Lime Kale Chips

A. What is Kale?
B. Why don't you just eat chips made from normal things?

A. Okay, kale is a type of cabbage, that appears more like thick lettuce. It's high in calcium, vitamin K, vitamin C, and beta carotene. It kind of packs a punch in the nutritional department.

B. Regarding "normal things", I'm not a huge fan of potatoes, and most things made from them (fries, chips, tater tots, even mashed potatoes). I do not include sweet potatoes in the potato category however, because anything sweet potatoey is an instant win in my book. Why kale? It seems to be a fad on Foodgawker, my obsession, and I decided to try it out. 

I have to admit, I was a bit skeptical about chips made from leaves. But these guys are fun, fast, easy, and definitely satisfy that salty craving (just with way less calories!). This particular rendition is pretty spicy, but you could easily use less cayenne to make it more appealing to your palette. 

Chili Lime Kale Chips

Ingredients

1 bunch of kale

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon red chili powder (cayenne pepper)

zest from one lime

1. Preheat the oven to 350F.
2. To prepare the kale, wash it and make sure it is completely dry. (If it's not dry, it will simply steam and wilt instead of becoming crispy and chip-like.)
3. Once dry, cut out the stems, and tear the leaves into bite size pieces.
4. In a medium bowl, mix together the oil and salt. Add in the kale, stirring to coat evenly.
5. Spread the kale in a single layer on two baking sheets, making sure none are covering the others. 
6. Bake at 350 for 10 to 12 minutes. If they're not crispy, bake another 2-3 minutes, just watch them carefully so they don't burn.
7. Enjoy warm or or at room temp; store in an air-tight container.