Spicy Kale Chips

Now that Katie is off in England studying abroad for the year, I'm going through withdrawals.
My solution? Continuously making a new recipe that she taught me.
Katie is a notorious health nut, always coming back from markets with bags upon bags of leafy green vegetables and tofu noodles. Whenever I ask her what she's going to make with all of them, she has a list of recipes for even the most obscure veggies.
Recently, when she and I went to the farmer's market, we both grabbed a bag stuffed to the brim with thick leafy kale. A bit of a stranger to kale myself, I followed her lead so that I could make one of her snack favorites - kale chips!

Thin, crispy, and incredibly low-calorie, these healthy "chips" will substitute for the usual fattening potato chip or butter-laden popcorn. I like to make a batch of these while I'm sitting in front of the TV so that I can snack guilt-free!
Katie's recipe is fairly plain, so I added a little spicy kick of my own.

To make these spicy chips, you'll need:
1-2 leafs of kale
olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Weber Kickin Chicken seasoning

First, preheat the oven to 250 degrees F. Then, wash and dry your kale.

Next, tear your kale up into half dollar-sized pieces. Try to grab the leafy edges, not the areas close to the stem.

Then, line a baking sheet with your kale pieces.

Drizzle olive oil over your kale..

Then sprinkle the leaves with salt, pepper and your spicy seasoning.

Pop these soon-to-be-crispy pieces into the oven for 30 minutes.
When they're done, carefully pick them up off the pan and pile them into your usual popcorn bowl. Be gentle - they're super delicate!

Feel free to eat as many bowls of these little snacks as you'd like. They're practically calorie-free and loaded with flavor!

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