Spicy Kale Chips Food

SPICY CHIPS

Steps:

• Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.

SPICY KALE CHIPS AND MISO DIP

Steps:

• For the kale chips: Preheat the oven to 350 degrees F. Line 2 baking sheets with aluminum foil.
• Scatter the kale over the baking sheets. Drizzle with the tamari and sesame oil. Sprinkle with the nutritional yeast, garlic powder and chili powder.
• Bake until the kale is crisped, about 25 minutes, rotating the baking sheets halfway through baking. Remove from the oven and let cool; the chips will crisp up more as they cool.
• Meanwhile, whisk together the mayonnaise and miso in a small bowl. Stir in the scallions. Serve with the kale chips. (The dip can be refrigerated in an airtight container for up to 1 week.)

CRISPY KALE "CHIPS"

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

SPICY KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F.
• Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.

SPICED KALE CRISPS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

SPICY THAI GINGER KALE CHIPS

Steps:

• 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
• 2. With your hands, mix together the kale and marinade, massaging gently.
• 3. Transfer to dehydrator rack or parchment lined baking sheet.
• 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
• 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.