Kale Chips - Two Ways

Bet you can't eat just one!  I like to use lacinato kale to make these chips.  As a quick side dish, they are very crunchy and fun to eat.  Put a big bowl of these on the dinner table and stand back. See how much kale your kids can really eat in one sitting!

Kale Chips 
From Food52.com
Serves 4-5

1 bunch kale                                     

1 tbsp olive oil

1/2 tsp cumin

1/4 tsp paprika

1/2 tsp salt

Preheat oven to 350 degrees. Wash the kale and gently pat it dry. Cut off the tough stem from each leaf, then tear the leaves into large pieces (they will shrink when they bake).                

In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin, paprika and salt onto the kale. Use your hands to evenly distribute the spices.

Lay the leaves on a baking sheet covered in parchment. Bake for about 16 minutes, turning after 8 minutes. Leaves should be crisp and curled at the edges.  Serve warm or at room temperature.

Kale Chips
From Gutbliss
Serves 4-6

3 cups raw kale (1 bunch), rinsed
1/2 Tblsp cider vinegar
1 Tblsp olive oil
Sprinkle of salt

Preheat oven to 350 degrees.  Tear kale leaves into large pieces, discard central stems.  Mix the vinegar, oil and salt in a large bowl.  Add the kales and mix by hand to evenly coat.  Spread leaves out on a large baking sheet and bake until the leaves are crispy, about 5-10 minutes. Serve warm or at room temperature.