Kale Chips

If you want your children to love kale, this is the way to do it. 

My friend Gina McNeal gave me the idea, although she says that she learned it from a friend of hers.  Gina worked at Marvelous Market for many years baking and creating many of their delicious lunch dishes.  She is still a fabulous cook, and when I see her come into a room with something she made, I always try it.  She is now a personal trainer and has inspired many of us to better health through Bleacher Club (a weekly running workout), classes, or individual workouts.  So with all that in mind, when Gina mentioned this way of cooking kale, I knew I had to try it.

This dish is incredibly simple.  It is just roasted kale.  After its turn in the oven, the kale develops a delicate crispiness that is delicious.  And the kale is so beautiful that it is appealing to eaters of all ages.  I used soy sauce to add flavor because it adds a subtle saltiness.  You can certainly use salt instead, but if you do, be careful not to add too much.  As the kale cooks and reduces in size, the flavor intensifies.  I used a purple kale because it looked so pretty at the farmer's market, but any curly kale would work.

Kale Chips

Serves 5
5 minutes preparation time
20-25 minutes cooking time

approximately 1/2 pound kale, rinsed
1 tablespoon olive oil
several dashes soy sauce

Preheat the oven to 400 degrees.  In a large bowl, toss the kale with the olive oil and a few dashes of soy sauce.

Scoop the kale onto two cookie sheets, and spread it out into a single layer.  Roast in the oven for 15 to 20 minutes. Watch carefully as it nears the end of the cooking time because it can brown quickly. The kale is done when it is crispy and slightly brown.

Print Recipe

 

Comments

[rosana]

this sounds delicious and like a perfect snack for the kiddies...do they store well?

[Carey]

They don't last long enough in our house for storage to ever have been an issue!

The purple kale does cook up a little differently from the green-- I play with the cooking times.

[Margy]

They haven't lasted beyond dinner at our house, either Rosana. I think they might lose a bit of crunch if stored, but maybe a few minutes in the oven to crisp them up again would do the trick.