My daughter is crazy for kale chips! And I have a feeling you will be too!
This young girl with a discerning palate tells me she is "like a wild animal" going after them. I make them almost every morning and for a picky eater to get these leafy greens daily, I say it's a win. Kale (prepared this way) is her second favorite vegetable, (after artichokes). Go figure. We take the best kale we can find at the grocery store. Always organic. Today we used Italian Lacinato Kale. We also really like Green or Red Curly Kale. The curly kind crisps up better and we like that. The best thing is, it is so easy to make and so tasty.
It is better than buttered salted popcorn (better tasting and better for you).
Instructions for making kale chips
Preheat oven to 325 degrees
Start with a bunch of kale. Break into slightly larger than bite sized pieces, removing the large vein down the middle. Spread on a parchment paper lined baking sheet.
Take one scant capful of olive oil (about 2 teaspoons tops). Drizzle it over the kale pieces and mix it with your hands to make sure all the leaves are coated with oil.
Sprinkle generously with sea salt.
Bake in the oven approximately 10 min. You want them to be slightly crisped. As they cook they get greener and soggier before they crisp.
When done, we love to sprinkle brewers yeast over the top.
Pile high on a plate and enjoy! And watch them disappear, fast!
—for a delicious “tropical" version, use a teaspoon of melted coconut oil, small tiny drizzle of sesame oil, and toss with unsweetened coconut. Cook on the cookie sheet for 10 min or so until the coconut is toasted.