I didn’t take my own picture of our kale chips because I didn’t anticipate my preschooler liking them enough to share on the blog. By the time I had registered how much he loved them, they were gone! This was an awesome surprise because he rarely willingly eats leafy greens unless they’re blended and hidden into foods until recognizable…. this time, he didn’t just willingly eat it; he ate so enthusiastically that he even asked for the kale chips off of my own plate!
Here’s the ridiculously simple recipe and a photo from eatingwell.com:
– 1 large bunch kale, tough stems removed, leaves torn into pieces
– 1 Tbsp extra-virgin olive oil*
– 1/4 tsp salt*
*I don’t do a lot of measuring … just eyeball it
1 – Preheat oven to 400
2 – Rinse and thoroughly dry kale (pat dry); transfer to bowl. Drizzle with oil and sprinkle with salt. Mix to coat evenly. Then arrange in a single layer on baking sheet, making sure not to overlap the leaves.
3 – Bake until most leaves are crisp (start checking around 8 minutes).
I’ve read that you can make them ahead and store in an airtight container for up to 2 days, but that’s never worked for us; they end up kind of soggy and much less appetizing! They seem best if eaten shortly after coming out of the oven and put directly onto plates rather than piling up together in a bowl.
… if you’ve got tips on storing them for later, we’d love to hear them!