- Facebook2
- Pinterest12
- Email1
- Comments115
- SMS
- 130shares
Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason. However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it!
I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!
Kale Chips
(a surprisingly easy and delicious veggie!)
Ingredients
- 4 cups kale firmly packed
- 1 tablespoon olive oil extra virgin
- 1/8 teaspoon sea salt to taste
Instructions
-
Preheat oven to 375 degrees F.
-
Wash and trim the kale by ripping out the stems and ribs from the center of the leaves.
-
Lay them out onto a cookie sheet and sprinkle the leaves with a tablespoon of olive oil. Using your hands toss the leaves around to evenly distribute the oil then lay them out into a single layer on the sheet.
-
Bake for 5 minutes, then turn kale pieces over and bake for 5 – 7 minutes more until kale turns brown, paper-thin, and brittle. (They can quickly go from perfect to overdone so keep a close watch at the end!)
-
Remove from oven and toss with sea salt.
Serve immediately.
Recipe Notes
We recommend organic ingredients when feasible.
- Facebook2
- Pinterest12
- Email1
- Comments115
- SMS
- 130shares
How long can you store these? How do you keep them fresh?
Hi Jennifer. A friend of mine puts uncooked rice in the bottom of an airtight storage container with the chips on top of the rice to prolong their crispy life. :)
Can baby kale used instead?
Hi Angie. Sure you can use baby kale. ~Amy
These were super yummy. I used 1/4 teaspoon salt since I usually love crunchy things salty but it was way too much for my taste. I will be making these often since they are so easy and tasty (with 1/8 teaspoon salt). I had high hopes my 2 year old would like them but she didn’t…will keep offering them until she does!
While I hate to tell others how to change things, to keep the kale chips a nice green, dehydrate them at 250 bake for a longer time. It retains the fresh green look and taste. :)
This is only the second time in my life that I’ve eaten kale and I must say, THESE ARE PHENOMINAL!!! ❤️❤️❤️❤️
These are also good if you give them a quick toss with sesame oil and lemon juice first.