Today my daughter came home with this little bounty from her garden club at school. Gorgeous organic kale and this teeny tiny baby carrot. My kids love kale chips and they eat them like potato chips. I am very lucky. They beg for kale in the supermarket like its candy! Don’t get me wrong, they also beg for the candy, but I’ll take what I can get!
I used to be afraid of making kale chips because a lot of recipes seem to take the low and slow method to dry them out, but I go with hot and fast and its works great! Preheat the oven to 400 degrees. After washing the kale, I tear the leaves into small pieces and drizzle them with some olive oil and add a pinch or two of sea salt. Toss that together so the leaves are coated and you’re all set! As you see, we need the industrial sea salt. Cook for 10-15 minutes depending on your oven and your desired level of crispness. They can turn brown and bitter fast so you really need to keep an eye on them. A whole big bunch of kale shrinks down quite a bit after cooking and these kale chips don’t last long in my house. They work well though as a fast appetizer while the kids are waiting for dinner to be ready so they don’t grab anything too unhealthy. It quiets the whining for a little at least!