I’m trying to come up with a good way to describe the eating habits of my youngest daughter, Taylor. She isn’t a bad eater at all. She will eat any fruit you put in front of her and she eats seafood and any meat with no problem at all. She does ok with carrots, salads and cucumbers if they have ranch dressing. However, any other veggie is a struggle….with the exception of canned green beans. She claims she likes red peppers, but not cooked. If anything is mixed together she will usually turn her nose up. She would live off of sweets if I let her, though.
So, how I ever got her to eat her first kale chip is beyond me, but all I can tell you is that she was stealing them off my plate the night I made this batch. She even got a little taste of some Sriracaha and I guess that she was ok with it.
If you aren’t a fan of kale, please don’t immediately dismiss the thought of eating a kale chip. I compare them to eating popcorn. They are a great carrier for a bit of olive oil and a sprinkle of sea salt. They have the slightest bit of earthy flavor but their crispness is what steals the show. They melt in your mouth and if they are seasoned just right they are as addictive as a big bowl of buttery popcorn.
Kale, as you probably know, is a nutritional powerhouse right up there with spinach and broccoli. It is a great source of Vitamin K which can help to cut the risk of cancer. I usually have a big bag of it in my fridge and I think it tastes great in soups – or juice if you are into that sort of thing. I just bought a juicer so there will probably be some juicing recipes, soon. Taylor will also drink juice with kale in it.
These chips are sooo easy to make and there are just a few things you need to know about making kale chips. First of all, you want to keep an eye on them while they are baking. If you overbake them they will taste bitter. I also like to take the stems off because they don’t cook as well and I think they are kind of tough and not as tasty as the leaves. Every batch usually ends up with some stems, but we just eat the leaves off. The picture above actually is a stem, but I think Taylor nibbled the leaves off. Put as little olive oil on as you can while still having enough to coat the leaves. I have actually found that using an olive oil cooking spray works better than pouring olive oil from a bottle. If you add too much oil the leaves just stay soggy and don’t get real crispy.
I like to serve these chips as an afternoon snack, but they are also great as a side dish instead of french fries or potato chips. I love that you kind of feel like you are eating a carb when in fact you are really eating a powerful green veggie.
If you are looking to get a little extra green in your life, do not fear the kale chip. You may just find your newest healthy snack. Enjoy!
- Enough Kale to cover a baking pan in one layer stems removed
- 1 - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Optional - Sriracha malt vinegar, seasoned salt
- Preheat oven to 325. Spread Kale on the bottom of a cookie sheet and sprinkle one tablespoon of olive oil and salt. Toss to coat evenly. Use the second tablespoon of olive oil if leaves are not all lightly coated. Bake for 12-15 minutes. Remove pan from the oven when the leaves are crisped but not burnt. I usually shake the pan and if they make a noise they are done. Sprinkle with seasonings to taste.