{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Kale chips",
 "description": "Crisp oven-baked or dehydrated kale chips with olive oil, smoky paprika and garlic powder, a trail snack with about 240 mg sodium a serving.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "3 servings",
 "totalTime": "PT40M",
 "recipeIngredient": [
  "12 cups chopped raw kale leaves (252 g), stems removed, washed and dried completely",
  "1 tbsp olive oil",
  "1 tsp garlic powder",
  "1 tsp smoked paprika",
  "¼ tsp ground black pepper",
  "¼ tsp salt"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 300 °F with two racks in the middle. Line two large baking sheets with parchment. Oven heat is not changed at 5,300 ft."
  },
  {
   "@type": "HowToStep",
   "text": "Wash the kale, then dry it completely in a salad spinner and with a clean towel. Wet leaves steam and go limp instead of crisping. Cut out the stems and tear the leaves into pieces about 2 inches across; they shrink a lot."
  },
  {
   "@type": "HowToStep",
   "text": "Put the kale in a big bowl. Drizzle the oil over it and rub it in with your hands for about a minute, until every leaf has a thin shine."
  },
  {
   "@type": "HowToStep",
   "text": "Mix the garlic powder, paprika, pepper and salt in a small bowl. Sprinkle it over the kale and toss until the color is even."
  },
  {
   "@type": "HowToStep",
   "text": "Oven: spread the kale in a single layer on the two sheets, with no leaves on top of each other. Bake 15 minutes, switch the sheets between racks and turn the leaves over, then bake 5 to 10 minutes more. They are done when they snap and no leaf feels bendy. Pull them as soon as the edges turn a shade darker than the middle: the next minute can burn them."
  },
  {
   "@type": "HowToStep",
   "text": "Dehydrator: spread the kale on 2 to 3 trays, in one layer, and dry at 125 °F for 2½ to 4 hours, turning the trays once. Done means they snap, not bend. Dry air in Colorado may shorten the time, so check at 2½ hours."
  },
  {
   "@type": "HowToStep",
   "text": "Cool the chips on the sheet for 5 minutes; they crisp more as they cool. Store fully cooled in a jar or paper bag at room temperature for up to 3 days. A damp or warm chip goes soft in a closed jar."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 3",
  "calories": "75 kcal",
  "proteinContent": "2.8 g",
  "carbohydrateContent": "5.0 g",
  "fatContent": "5.9 g",
  "saturatedFatContent": "0.8 g",
  "sugarContent": "0.9 g",
  "sodiumContent": "240 mg",
  "fiberContent": "3.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/kale-chips.jpg",
 "imageAlt": "Kale leaves in pieces about 2 inches across, baked until they snap, with garlic powder and smoked paprika, in a single layer with no leaves on top of each other, on a baking sheet with parchment",
 "url": "https://asharedpalate.com/kale-chips"
}