“Ahhh…beautiful kale. I know you are so healthy for my kids but aside from hiding you in smoothies, I can’t figure out how to get my kids to eat you!”
Said almost every mom…perhaps without the ode to beautiful kale part.
Today is the day you (and possibly your family) are going to fall in love with kale…CHIPS! Admittedly, I haven’t really rocked the kale chips until now. But O.M.G… Today I made kale chips that were a massive success. Up until now I’ve been too lazy to try and make kale chips and now I’m shaking my head, why did I wait so long? Why was I so afraid? They are so easy! How is it that I haven’t done this yet?!? *shaking my head again*
Here’s how easy it is…
Preheat oven to 250F.
While you are waiting for the oven to heat up, wash and dry kale (I used a salad spinner). Break up kale into “chip size” pieces or slightly bigger (I think the bigger the better for the way they bake). Put the pieces into a large bowl with a sprinkling of olive oil (about 1 Tablespoon per bunch of kale). Add sea salt to taste (I use about 1 teaspoon per bunch of kale but you can adjust to your liking with practice. We love Redmond Sea Salt brand, click here to buy on Amazon.)
Gently “massage” the kale so that every piece is coated with oil and salt.
Spread over parchment paper covered cookie sheets. Don’t overcrowd, this will cause them to be soggy. Bake for about 20 minutes.
Now, turn down your oven as low as it will go (this is about 190 degrees Fahrenheit for most ovens) or use the dehydrate mode if you have it and let the kale sit for another 30-60 minutes. You will have to watch closely the first time you do this because each oven is different and I don’t want you to burn your beautiful kale chips!!!
Once they are out of the oven, ENJOY!
Warning: this may become an addictive habit.
I think I may have eaten half of a bunch of kale without even realizing it. This may actually prove to be quite an expensive, albeit healthy, habit!
Note: I’m still trying to figure out how I would store these if we didn’t eat a whole batch at once, if you put them in a ziplock they seem to get soggy. We’ve found that if we let them sit in an airtight container for even a day, we have to reheat them for about 10 minutes in the oven on low to get them crispy again. Any ideas? I would love to hear if you like them. Please leave a comment below!
Also, if you are a kale lover now, check out my post on No Fail Chocolate Kale Smoothie (for kids AND adults!)...yum!