The Thanksgiving table isn't complete without some kind of greens. This version is one that even your kids can get behind. These kale chips are surprisingly crisp and delicious. 1 bunch Tuscan kale, washed, dried and deveined 1 ounce olive oil 1 tablespoon brown sugar 1 tablespoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander dash of cayenne powder 1/4 teaspoon ground cinnamon 1 teaspoon kosher salt Preheat oven to 250 degrees. Mix kale with olive oil and then mix with spice mixture. Lay kale over two sheet pans with rack inserts. Bake for 30 minutes or until crisp. Let cool before eating.
Photo by John Houser III, Special to The Baltimore Sun
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