Kale Your Kids Might Actually Eat

That’s right, I said, “KALE”. True, the dark green, leafy veggie isn’t the most appealing to young palates (or mature palates for that matter), but try this recipe and see if you can’t make them think they’re eating green chips!

Kale Crisps:

1. Preheat oven to 200°.
2. Trim stems from kale leaves.
3. Rinse kale with water or use veggie wash and rinse well.
4. Pat kale dry or use a salad spinner.
5. Place kale in a large bowl and drizzle with 1 – 2 tablespoons of olive oil*. Toss to coat.
6. Arrange kale in a single layer on a baking sheet lined with parchment paper.
7. Sprinkle with sea salt.
8. Place kale on center rack of oven. After one hour check to see if kale is crisp. If not, rearrange/flip kale placing the softer pieces around the edges of the baking sheet. Return kale to oven and continue to check occasionally for crispness. (It usually takes 1 ½ to 2 hours for the kale to get crispy.)

*I usually toss the kale with olive oil and balsamic vinegar. As the kale dries, the vinegar becomes sweeter. You can also add garlic powder, onion powder, black pepper, chili powder or any other seasoning that appeals to you.

If the experiment fails - as some experiments do - you can always crumble up the crisps and sprinkle them on a salad or into another dish. I have one kid who loves these and one who's no so crazy about them. Hey, batting 500's not so bad! Enjoy.