We usually finish these as soon as they're out of the oven, but if you have leftover here's a trick: Put dry uncooked rice on the bottom of your airtight container then place the kale chips loosely on top.
- 1 bunch kale (any type)
- 2 tablespoons Ayala's Magic Spice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sesame seeds
- Salt to taste
Heat oven to 400
Preheat oven to 350 degrees °F (175 degrees C). Line a cookie sheet with parchment paper.
Remove the thick stems from the kale leaves and tear into large pieces pieces. Wash and thoroughly dry kale with a salad spinner.
In a large bowl, toss kale with all other ingredients. Spread in one layer in a large baking pan.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Serve immediately, or store in airtight container (see trick for keeping crisp above).