(Don’t be scared.)
This is such an easy, nutritious snack…I want to thank my friend Suzanne for reminding me about them on her website last month. Kula Baby and I made them together awhile ago and then promptly forgot about these yummy chips. Do you ever do that? Completely forget a recipe exists for a time? It’s not my best trait.
This is a great recipe to use with your kids because it’s really easy for children of all ages to help you. Making them is simple. Cut kale, pour olive oil, massage the leaves (Kula Baby’s favorite part), sprinkle with salt and bake. Done.
These chips would make a great appetizer for one of your holiday gatherings. Pair with hummus or sprinkle them with sesame seeds and goat cheese. Yum!
- 1 bunch kale washed and chopped into bite sized pieces
- extra virgin olive oil enough to coat kale but not drench it or my FAVORITE, bacon grease.
- Herbamare or sea salt
Wash kale and cut into bite sized pieces. Drizzle olive oil on kale and use (clean) hands to massage oil into leaves. If cooking in oven: spread on cookie sheet, sprinkle with Herbamare or salt and bake at 375 degrees for 15 to 20 minutes or until crispy. You will need to stir them a few times to keep them from burning. If they turn out soggy you may have used too much oil, or you haven't cooked them enough.
If you are using a dehydrator (my preferred method because it keeps the enzymes alive), spread chips out on trays and sprinkle with Herbamare or salt. Dehydrate at 145 degrees for 1.5 hours and then 115 degrees for 4 - 5 hours. The kale chips in the photo above were dehydrated.