Monsoon Coast Kale Chips

On Salt Spring we can grow kale year-round so there is always a good supply for this quick, nutritious snack. Our favourites are BBQ & Roast Rub, Monsoon Tandoori, Arabian Baharat, Monsoon Balti or Durban Curry for a hot version.

Ingredients

1 bunch kale

1 – 2 tbsp Monsoon Coast Spice Blend of your choice

4 TBL olive oil

Salt to taste almonds

Instructions

1

Pre-heat oven to 375 degrees.

2

Line baking sheet with parchment paper.

3

Remove the large vein from the kale. Tear into bite size bits and wash well. Dry in a salad spinner or pat dry with a clean tea towel.

4

Place olive oil, Monsoon Coast blend and salt into a large bowl. Mix until combined.

5

Add the kale and toss until coated. You may want to use your fingers to rub the oil evenly into the leaves.

6

Spread kale evenly over baking sheet. Bake at 375 for 10-15 minutes. Stir a few times to ensure they don’t burn.