Baked Kale Chips Recipe - kosher salt

Method

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