Recipe of the Month #1: KALE CHIPS

Our middle child does not like spinach. Or lettuce. Or any sort of leafy green. This is a big bummer because of the wonderful nutrients that he's missing out on when he doesn't consume them. 

He does however LOVE kale chips. Kale is a cool weather crop that is easy to grow in any sort of garden, be it hydroponic, patio, or raised-bed. You can find some of our favorite kale seeds here.

So if you have a picky eater (this includes husbands), making some chips from your homegrown kale is a surefire way to get some greens in him. Warning: they won't last long!

Ingredients

A couple of large bunches of kale

Olive oil

Salt

Instructions

  1. Preheat oven to 250.
  2. Remove kale leaves from stems and rip them into large pieces. If you bought your kale from the grocery store, wash and dry it thoroughly. (It is important that the kale is thoroughly dry if you want crispy chips!)
  3. Place kale in a large bowl and add just a splash of oil. Sprinkle with salt to taste. Toss with your hands until the leaves are evenly coated. (Add only enough oil to lightly coat the leaves.)
  4. Cover a baking sheet with parchment paper (optional) and spread kale out in a single layer. (Turning the pieces upside down with the stems up allows air to circulate under them and makes them crispier.)
  5. Bake at 350 for 10-15 minutes.
  6. Store in an airtight container with a handful of uncooked rice. The rice helps to absorb humidity so that the chips stay crispy longer.
Crispy kale chips

    1 comment

    • I love your suggestion for storing chips with uncooked rice – great idea!

      Gayle G.

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