Lacinato kale (aka Tuscan, Cavalo Nero, or Dinosaur kale) is ideal for kale chips because of its size and rigidity, but you can use any variety that’s in season. Just be sure to remove the large stems so the leaves roast evenly.
The savory seasoning in the following recipe comes from someone who transforms vegetables into jonse-worthy dishes on a daily basis: Annie Somerville, executive chef at Greens Restaurant in San Francisco. The cayenne in her recipe gives just the right amount of kick without overpowering the sweet, peppery taste of paprika. But the real game changer? Nutty, mellow smoked cumin. One bite and you’re hooked.
Why kale? Check out the 23 science backed health benefits of kale on Wellbeing Secrets to discover the incredible nutritional benefits of this leafy vegetable.
Kale chips are best served right out of the oven and they lose their crunch after being stored for a day. (Like you needed added encouragement to eat them all in one sitting.)
Spicy Kale Chips
Recipe by Annie Somerville executive chef at Greens Restaurant in San Francisco
What you’ll need:
1/3 tsp toasted ground cumin
1/3 tsp paprika
1/8 tsp cayenne (add 1/8 tsp for spicier chips)
1/8 tsp salt
2 Tbsp olive oil
½ lb kale (about ¾ a bunch), large stems removed, cut into 2 to 3-inch pieces
How to make it:
1. Preheat the oven to 275ºF. In a medium bowl, combine the spices, salt, and oil. Stir to dissolve. Add the kale and toss to coat.
2. Spread leaves in a single layer on two baking sheets. Try to flatten any folded-over pieces for optimum crispness. Bake until the tips of leaves are slightly crispy, about 10 minutes. Use a spatula to turn the leaves over, and continue to roast until the leaves are crisp and slightly golden, 8 to 10 minutes more. Makes 4 servings.
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Source : Men’s Health
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