Recipe By Refinery 29
- 1 large bunch curly kale, stems removed, leaves washed, dried thoroughly, and torn into bite-sized pieces
- 2-3 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Kosher or coarse salt
- 1. Preheat the oven to 275° F. Line two baking sheets with parchment paper.
- 2. Put the kale in a large bowl and drizzle it with 2 tablespoons of the olive oil. Add the chili powder, cumin, and paprika. Massage the kale until evenly coated. Add more oil as needed so that all of the pieces are well coated. Spread the kale pieces in a single layer on the baking sheets and season generously with salt and crushed red pepper.
- 3. Bake for 15 minutes, then rotate the pans. Bake for about 10 minutes longer, until crispy but not burning. Store in an airtight container in the fridge for up to four days.