Directions

1. 1

   Heat the oven to 350°F.

2. 2

   Strip the kale leaves from the stems and tear the leaves into bite-size pieces. Wash and dry thoroughly — dry kale crisps best.

3. 3

   Spread the kale across a baking sheet, drizzle with the olive oil, and sprinkle with your chosen seasoning — Tejon Hickory Smoke Seasoning, Cajun Blackening, or The Springs Seasoning.

4. 4

   Toss gently with your hands so every leaf is lightly coated with both oil and spice.

5. 5

   Bake for 10 minutes, or until the leaves are crisp and the edges are just starting to color. Some leaves may take a minute or two longer — pull them as they crisp.

6. 6

   These chips happily take on almost any of our blends — another favorite is Mesa Southwest Seasoning or Carolina Red BBQ Rub. Serve as a snack on their own, or as part of a board with hummus and crudité. Makes 6 servings.