Do not be afraid…these are so easy to make. If you’re intimidated by kale or have no idea what to do with it, please try this recipe.
Kale is unique in that it actually tastes better the more you massage some kind of fat into it like olive oil, coconut oil, avocado, and if you’re eating kale in a salad, it tastes better if it sits in that oil for a while. It even tastes good (or better) the next day unlike most greens.
If you want to introduce your kids to kale, kale chips are a great first step. The key is to not eat the whole batch by oneself.
Watch them in the oven, if they turn brown they can taste bitter. You want them green but crispy (so, a little dark greenish turning to brown).
You can keep them in an airtight container for 4-5 days but I bet they won’t last that long!
I prefer the earthy “Dino Kale” (also known as black, Tuscan, or Lacinato kale) but Red Kale makes beautiful chips too.
Preheat oven to 300 degrees F.
- Remove center stem by slicing along the stem and cutting the kale into two pieces. Discard the stem. Tear leaves into 3 inch pieces. Wash kale in sink, bucket or salad spinner.
- Dry leaves. This is the most important step! Make sure the leaves are dry otherwise they will steam and not crisp up. Place in a large bowl.
- Drizzle with 2 tablespoons olive oil over the kale, massaging and coating each leaf.
- Lay out on a baking sheet in a single layer (don’t overlap the leaves otherwise they won’t crisp up) and sprinkle with salt.
- Bake for 5 minutes, turn tray and check again in another 3 minutes. Bake until crispy but not brown.
- Store in an airtight container (not plastic bag)
TIP: If you have leftover kale chips that are soggy, pop them back into a 300 degree oven for 5 minutes.