Kale Chip Recipe
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This is called a Kale Chip Recipe, but there’s really not much recipe to it. It’s so easy that kids can put it together. Mine felt very much in charge as they washed, ripped, and tossed the kale in olive oil.
I never would have guessed that my kids would be begging me for kale, but I made 4 tray-fulls of kale chips today that were completely eaten within minutes.
Our harvest was very good.
The children helped me cut off all but the tops of each plant. If you leave a few leaves and the stalk, the kale plant will continue to grow and produce.
We washed, picked out any caterpillars, drained, de-ribbed, and tore all the kale into bite sized pieces.
Most of the kale went into zip-close bags so I could freeze it for sausage kale tortellini soup and other great recipes, but a large portion is kept for kale chips. FYI: Frozen kale thaws out very well to be used for kale chips as well.
Just in case you’ve had some kale chips and didn’t like them, let me encourage you to try and make some for yourself. Our batches are eaten only after a few minutes after taking them out of the oven. My kids love them! I like kale chips with only coconut oil and Himalayan pink salt, but I also like them with cumin or paprika powder.
- Coconut Oil
- Himalayan pink salt
- Seasoned Salt instead of regular salt
- Cayenne Powder and Cumin Powder
- Paprika Powder
- Pull the leaves off the ribs (middle stem) and tear into chunks
- Drizzle olive oil over bowl of kale and toss
- On oiled cookie sheet, spread kale evenly and sprinkle with salt
- Place on lower rack with Broiler on.
- Watch closely, they go from green to black quickly (the way my boys like it)
- When it starts to brown, take out and turn
- Return to oven for a minute or two longer until desired crispness
Kale chips are best warm, but you can keep them for a day or two in a sealed container. You can’t really taste the kale, just the salt, which is probably why they like it so much. 😉
Linked to some of these great blogs.