Kale chips: You can’t eat just one

Potato chips are delicious. I’m pretty sure that’s one food topic most people would agree on. Potato chips are delicious. But they are terrible for you! Even baked chips aren’t guilt-free. So what’s a person to do if they can’t get that crunchy, salty fix from potato chips? Kale chips. I’m not going to try to convince you that they are just as good as potato chips… they’re different but they are still delicious. They are crunchy and salty and convenient and nutritious. Can your potato chips say that? Didn’t think so.

I actually love cooking with kale in lots of ways. It has great texture, is super versatile and is simple to make. Plus it is ridiculously nutritious. A cancer fighter, fat fighter and bone builder, kale is king among greens. Sorry, spinach. Kale comes in a few varieties all of which are great, so choose whatever your store or market has and whatever looks best to you.

Kale chips are simple to make. Making kale into chips also gets rid of the green flavor many kids don’t like when you steam or sauté it. This might be a good way to try getting them to eat their vegetables!

Kale Chips

Kale Chips

Preheat your oven to 250 degrees.

After you’ve washed and dried your kale, you’ll need to remove the leaves from the stems. Kale stems are too tough to eat so you have to remove them. Simply pulling the green leaves from the stem should do the trick.

Tear the leaves into smallish pieces. These are going to be your chips so you probably want them to be about one or two bites big… if that makes sense.

Put the leaves into a large bowl and drizzle with olive or canola oil. Olive oil has more flavor; I used canola because I was out of olive oil (oops!) and it worked just fine. Toss the leaves so they are all nice and coated. Sprinkle with your favorite spices — simple salt (kosher or sea salt would be best) and pepper is great; garlic powder and smoked paprika would work well too; next time I’m going to try with sesame oil, sea salt and sesame seeds. Whatever you like! My advice: season WELL. Toss the leaves in the spices and make sure every leaf is well seasoned.

Spread the leaves in one even layer on a baking sheet or two.

Bake for 30 minutes or until crisp.

If you come up with any delicious flavor combos, let me know!

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Michelle is a working mom living in the Washington,DC area with her husband, daughter, and crazy pound pup. Her days are spent doing public relations for a public health association; outside of work when she isn't trying to make her baby laugh or chasing her dog around the backyard, Michelle writes for her blog, EatNiks.com (@Eatniks on Twitter). Food is her passion -- she loves writing, reading, and talking about food but mostly Michelle loves to cook and eat. She and her husband are very excited to show their daughter the wide world of deliciousness!

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