A baked kale chips recipe is easy to make. It has a certain vegetal flavor that you either love or hate. No matter which camp you’re in, it’s hard to resist the deliciousness of these crispy chips, which are subtly spicy from togarashi powder. Warning: Once you start snacking, it’ll be hard to stop.
What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled as shichimi togarashi). Or you could make your own.
It’s best to use dinosaur kale (also known as black kale, Lacinato, or cavolo nero) rather than curly kale because its broad, flat leaves crisp up more evenly.
Special equipment: You will need a pastry brush to make these chips.
_This recipe was featured as part of our Make Your Own Veggie Chips project.
- 3/4 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon togarashi powder (see What to Buy note)
- 1 pound dinosaur kale
- 3 teaspoons olive oil, plus more for coating the baking sheet