Cajun Black Truffle Kale Chips

I really love kale, except I have to remind myself of that every time I see it. I'm not really sure what it is about the frilly leaves that just almost completely scare me off every time, but when I make this recipe I'm reminded why this nutrient powerhouse  is one of my favorite snacks.

   I think another thing that probably turns people off of kale is the bitterness. This recipe uses oh-so-earthy black truffle oil to contradict the bitterness, adding a spicy kick with the cajun seasoning and a touch of garlic, because garlic goes on EVERYTHING in the Anderson household.

   I use this recipe to turn kale skeptics into kale chip believers. There are to many recipes out there that just use plain ole' olive oil and salt to make these, and in my opinion, it doesn't combat the reason people don't like kale in the first place. Give these little guys a try, and you'll wonder why you ate potato chips for so long, not to mention you will be enjoying something that is super nutritious.

   (Note about truffle oil: Truffle oil can be found at specialty oils stores, or at specialty food stores. It can get pretty pricey, but let me assure you it's super versatile (think popcorn, potatoes, kale chips), and a little goes a long way so it lasts forever- but probably the most convincing attribute is that it is just so freakishly delicious!! If you like a more subtle flavor, or just can't find black truffle oil, feel free to substitute white truffle oil.)

Recipe
1 bunch Kale
1-2 tbsp Black Truffle Oil
Blackened seasoning (I used Zatarains)
Garlic powder
non-stick cooking spray

Step One:  Preheat the oven to 350. Wash and thoroughly dry the kale leaves. In a large bowl, rip the kale leaves (minus the center stalk) into 2-3 inch pieces.

Step Two: Drizzle 1-2 tbsp onto the kale leaves. Mix the oil into the kale with your hands, making sure each piece is lightly coated. You definately dont want to put so much oil in there that there is extra hanging out on the bottom of the bowl, or that the leaves are dripping with oil.

Step Three: Spray non-stick cooking spray onto a large cookie sheet. Tightly pack the kale pieces onto the cookie sheet, being careful not to overlap. (I usually have to do 2 full batches with one bunch of kale.) Season to taste with the blackened and garlic seasonings, and pop into the oven. Cook for 10-13 mins, until crispy and ever so slightly browned, which is really kind of more than a dark green.

These chips, much like most things that are super frilly, are kind of fragile. But the flavor is pretty amazing! Enjoy!