Thursday, August 16, 2012

Spicy Kale Chips

I was slightly weirded out the first time I made kale chips, but there is something about them that strangely leaves you wanting more. When the kale is torn into small pieces and roasted, it cooks up to a crispy, chip-like bite that kind of crunches and dissolves in your mouth. Mark's calls them ashes but I call them delicious! Absurd, but good and very satisfying. An addictive, yet healthy snack is a success in my book!

A Pour Olive customer came into the shoppe last week and said she made her kale chips with the zesty and spicy Harissa Extra Virgin Olive Oil. Harissa is a hot chili sauce from Tunisia that is made with serrano peppers, chilli peppers, garlic and several herbs and spices such as chili powder, coriander, cumin and caraway. The flavor is outstanding and packed with some heat. This totally kicked my usual kale chips up a few notches. Spicy kale chips are my new go- to snack!

Spicy Kale Chips

Kale, washed and torn
Harissa Extra Virgin Olive Oil*
Sea salt

Preheat oven to 400 degrees.

Wash and pat kale dry. Rip into bite sized pieces and place in a large bowl. Drizzle with olive oil and sprinkle with sea salt. Toss until all of the kale is glistening.

Spread on a baking sheet and bake for 10-15 minutes, until kale starts to crisp up.

*If you are not local to Charlotte, try making your own spice mix for your kale chips. Add salt to it and sprinkle when the kale is tossed with olive oil.

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