Crispy kale is so easy to make and it provides that salty fix I so often need. Kale was only introduced to my diet a few years ago, most likely because I was such a picky eater growing up. I was always a bit underweight as a child, so if my mom found a veggie or food that I actually liked, she never forgot about it. I remember her once bribing me to eat a cookie before I could go out to play. Pure desperation!
In the last 10 years, my taste buds have changed significantly. I can’t name one vegetable that I dislike and since I wasn’t force fed veggies when I was younger, I don’t have traumatic stories about soggy brussel sprouts or stinky asparagus. All of my memories of veggies are fairly pleasant.
My co-worker, a mom of two, told me that kale chips are one of her kids’ favorite snacks, so I thought I’d give it a try. Now I’ve had one more pleasant veggie experience.
Cook books and word-of-mouth used to be the only way to learn about new foods, but it’s great to be able to share a discovery like this so easily on a blog. Here’s hoping easier communication will open the doors to young people eating a variety of foods much sooner in life and creating happy memories of the veggie world.
1. Preheat oven to 350F.
2. Tear kale off the stock and rinse. Pat the leaves dry with a paper towel to get rid of the excess water.
3. Optional- It will cook more like chips and be a little crispier if you cut or tear the kale into strips about an inch wide.
4. Place kale leaves into a large bowl. Add olive oil and mix with your hands to coat the leaves. No need to have them dripping with oil, so use just enough to cover them.
5. Spread kale leaves evenly (in one layer) on a baking sheet. If you chose not to tear your kale into strips, leave some space between each leaf when laying them out.
6. Sprinkle salt over the leaves. You might need to use a touch more salt than you expect.
7. Bake in the oven for 15-20 mins or until crispy (not brown).
8. Remove from oven. Taste one for saltiness and sprinkle on a bit more salt if necessary.