Baked Kale Chips Recipe

• 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

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Using a pastry brush, coat a baking sheet with a thin layer of olive oil; set aside.
3. Combine the salt, sugar, and togarashi in a small bowl; set aside.
4. Remove and discard the center ribs and stalks of the kale.
5. Tear the leaves into rough 3-inch pieces.
6. Wash the leaves and dry them thoroughly.
7. Place half of the leaves in a large bowl, drizzle with 1 1/2 teaspoons of the oil, and toss with your hands until the leaves are thoroughly coated.
8. Sprinkle with half of the togarashi mixture (about 3/4 teaspoon) and toss again with your hands until the leaves are thoroughly coated.
9. Place the leaves in a single, even layer on the prepared baking sheet.
10. Bake until the kale chips are crisp, about 8 to 10 minutes.
11. Remove from the oven, place the baking sheet on a wire rack, and let the chips cool for about 3 minutes.
12. Using your hands, carefully transfer the chips to a serving dish.
13. Repeat with the remaining kale, oil, and togarashi mixture.
14. Serve immediately, or store in an airtight container for up to 5 days.

kosher salt, sugar, togarashi powder, dinosaur kale, olive oil

Taken from www.chowhound.com/recipes/kale-chips-29588 (may not work)