I must say I was skeptical when I first came across a recipe for kale chips. While everyone claimed that kids actually loved eating these healthy morsels, I wasn’t convinced.
Kale is high in antioxidants and fiber and low in calories – what’s not to love? As someone who sometimes sneaks carrots and broccoli into lettuce wrap mixes, zucchini into meat sauces and pumpkin into (a lot!) of baked goods, I figured it was worth a try. During a recent family dinner that included three children – my 8 year old nephew and my two daughters, aged 10 and 11 – the kale chips were a hit with kids and adults alike. Seasoned with olive oil, salt and a touch of cumin, the bowl disappeared rather rapidly, much to everyone’s surprise.
Requests for subsequent batches have met with approval. A healthier (and tasty) alternative to potato chips, kale chips are here to stay…
How To Make Kale Chips
You’ll find plenty of recipes for kale chips on the internet. My version is an amalgamation of several that I’ve stumbled across:
- Preheat oven to 375 degrees Fahrenheit
- Wash kale and tear off into ‘chip’ sized pieces away from the stem. You can discard the stems.
- Dry chips thoroughly as moisture will interfere with crisping. I found that a salad spinner works well.
- Put kale into a large bowl and drizzle with 1-2 tablespoonsful olive oil, a sprinkle of salt and whatever spice you fancy. Kids like cumin; I love cayenne pepper. I think grated parmesan cheese would be yummy too.
- Massage oil and seasonings into the kale coating as many pieces as possible.
- Place chips on a large baking sheet keeping pieces as separate as possible.
- Bake for about 12 minutes and check to see if done. Kale should be crispy but not brown. Pieces may need to be separated further.
- If not crisp enough, bake for an additional 3 to 6 minutes. Keep a close eye onyour pan as the chips can burn quickly.
- Place in a bowl and enjoy!
