Crunchy Kale Chips
Who doesn’t love a salty, crispy snack? This recipe for crunchy kale chips is delicious and a great way to get your greens. It’s so easy, your kids can make it themselves with a little of your help.
American’s love affair with kale shows no signs of slowing and for good reason. It’s delicious and a relatively inexpensive source of nutrient-dense food. It’s versatile and easy to cook. Kale is loaded with iron, calcium and vitamin C. It has become the darling of kitchens across America. If you haven’t tried kale chips yet, this is the recipe for you.
Kids love the simple steps of making kale chips like ripping the the leaves from the stems. My boys usually end up “sword fighting” with the center ribs of the giant leaves. That’s great — it helps them connect with a new food in a fun way.
If you’re looking to grow even one vegetable this year, try Lacinato kale. It’s easy to grow from seed or plant starts (baby plants with just a few leaves). You can grow it in the ground or in a pot. It’s fun to harvest! You pick the outer leaves and the plant keeps growing throughout the year. As the weather gets colder it tastes even sweeter. Plus, if there’s ever a kale shortage, you’re prepared!
Crunchy Kale Chips
Crunchy Kale Chips Author: Michelle Ratcliffe Ingredients - One bunch of Lacinato kale (other varieties are fine, too)
- 1 tablespoon of olive oil
- Coarse to taste
- Grated parmesan cheese to taste (optional)
Instructions - Supplies
- Parchment paper
- Metal cookie sheet
- Directions
- Wash and thoroughly dry kale leaves
- Rip pieces of leaf off the rib (the hard lighter green center part of the kale leaves) into about 1-2 inch pieces and place in large mixing bowl
- Drizzle olive oil over shredded leaves and mix well
- Place onto a cookie sheet lined with parchment paper.
- Bake at 250 degrees for about 20 minutes. Check after 15 minutes. Cooking these “low and slow” is the key to consistently delicious kale chips. Many recipes cook kale at 300 degrees or higher to cook faster, but I find it can brown the leaves which makes them bitter-tasting.
- Sprinkle on salt and parmesan cheese immediately after removing from the oven
- Cool 3-5 minutes and then enjoy!
What’s your favorite way to prepare kale?
Edited and re-posted with permission from the Oregon Department of Agriculture.
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Who doesn’t love a salty, crispy snack? This recipe for crunchy kale chips is delicious and a great way to get your greens. It’s so easy, your kids can make it themselves with a little of your help.
American’s love affair with kale shows no signs of slowing and for good reason. It’s delicious and a relatively inexpensive source of nutrient-dense food. It’s versatile and easy to cook. Kale is loaded with iron, calcium and vitamin C. It has become the darling of kitchens across America. If you haven’t tried kale chips yet, this is the recipe for you.
Kids love the simple steps of making kale chips like ripping the the leaves from the stems. My boys usually end up “sword fighting” with the center ribs of the giant leaves. That’s great — it helps them connect with a new food in a fun way.
If you’re looking to grow even one vegetable this year, try Lacinato kale. It’s easy to grow from seed or plant starts (baby plants with just a few leaves). You can grow it in the ground or in a pot. It’s fun to harvest! You pick the outer leaves and the plant keeps growing throughout the year. As the weather gets colder it tastes even sweeter. Plus, if there’s ever a kale shortage, you’re prepared!
Crunchy Kale Chips
Crunchy Kale Chips
Author: Michelle Ratcliffe
Ingredients
- One bunch of Lacinato kale (other varieties are fine, too)
- 1 tablespoon of olive oil
- Coarse to taste
- Grated parmesan cheese to taste (optional)
Instructions
- Supplies
- Parchment paper
- Metal cookie sheet
- Directions
- Wash and thoroughly dry kale leaves
- Rip pieces of leaf off the rib (the hard lighter green center part of the kale leaves) into about 1-2 inch pieces and place in large mixing bowl
- Drizzle olive oil over shredded leaves and mix well
- Place onto a cookie sheet lined with parchment paper.
- Bake at 250 degrees for about 20 minutes. Check after 15 minutes. Cooking these “low and slow” is the key to consistently delicious kale chips. Many recipes cook kale at 300 degrees or higher to cook faster, but I find it can brown the leaves which makes them bitter-tasting.
- Sprinkle on salt and parmesan cheese immediately after removing from the oven
- Cool 3-5 minutes and then enjoy!
What’s your favorite way to prepare kale?
Edited and re-posted with permission from the Oregon Department of Agriculture.
Join Rootopia! Enter your name and email and get the weekly newsletter... it's FREE!
Learn how to grow, cook, and eat together!
Your information will *never* be shared or sold to a third party.
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