By: Annie Emery
Kale chips really can be an easy delicious salty snack that kids love, if you know the tricks. The main trick is to keep it simple, but follow directions correctly. While they won’t stay crisp for much longer than an afternoon, the leftovers make an amazing salad base. Give it a go… Your body will appreciate it!
- 1 bag of washed and chopped kale leaves (This is a key ingredient because it is very difficult to get the leaves completely dry after washing them in a timely manner)
- 1/2 Tbs Olive Oil or Coconut Oil (Just enough to coat the leaves)
- 1/4 tsp Salt
- (Optional) 1.5 Tbs of Nutritional Yeast for cheesy flavor
- Preheat the oven to 300*F.
- Line a baking sheet with parchment paper.
- In a bowl, dump the kale and slowly drizzle the olive oil and massage thoroughly with hands, stopping short or adding more as needed (depends on the amount of kale)
- Add the seasoning and toss to combine.
- Spread the kale on the baking sheet in a single layer, do not overcrowd!
- Bake for 10 minutes, rotate the pan, then bake another 15 minutes. You want them to look shrunken and crispy on the edges.
- Remove from oven and let cool on the sheet for 3 minutes.
- Enjoy immediately as they lose crispness over time. Feel free to add more salt, add more cheese, dip in hummus, Caesar dressing, ranch, etc. If you do put away, store in a paper bag.
- Hope this changes your mind about kale chips!