KFC Kale Chips

August 07, 2018

Recipe by chef, author, and Local Roots recipe contributor Jenn de la Vega @randwiches


KFC Kale Chips

I’m obsessed with KFC fried chicken but sometimes you don’t want to eat all that grease and breading. Here’s a copycat spice mix you can use on kale chips, which is much better for you. Whenever you can, substitute the fresh ingredient if you have it.

1 bunch red kale

½ cup olive oil


1 tablespoon paprika
1 teaspoon onion salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon celery salt
¼ teaspoon dried sage
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram

1 tablespoon salt

Preheat an oven to 350 degrees F. Wash the kale and dry thoroughly.

Remove the stems (save them for extra crunch if your potato or egg salad!).

In a large bowl, massage every leaf with olive oil.

Lay the leaves on baking sheets in a single layer. Sprinkle the seasoning over the leaves.

Bake for 10 to 12 minutes until the leaves crisp up and are not plible. They should break then you bend them, feel the centers to make sure. Let them cool completely before storing in plastic containers.

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