Kale is an amazing a nutritious super food that provides that “crunch” that we all crave.
My 19-month old son is always craving snacks and when given the choice, he always picks something crunchy like goldfish, townhouse crackers, or snap pea crisps. These snacks are fine in moderation but I would rather offer something that is both crunchy, and healthy, instead of the above processed choices.
Vitamins A, C, K, and manganese are all in one cup of raw kale, thus making kale a super food. Kale also contains many more vitamins, anti-oxidants, and fiber, which assist with constipation.
Check out this article which outlines 10 health benefits of kale.
I plan on making these chips this weekend and having my son assist in the process. Although he is too young to measure oil, or use an oven, I think he would enjoy helping me shake the seasoning, help mix up the kale in the bowl, or taste test at the end to make sure they meet his “crunch” desire.
Homemade Kale Chips Recipe
· 1 bag of pre-cut kale.
· Preheat oven to 325 degrees.
· Make sure the kale is torn or ripped up into smaller pieces.
· Rinse the kale under cool water, and pat it dry.
· Once it is dry, put all of your torn kale leaves in a large bowl.
· Drizzle 4-5 tablespoons of oil over the kale. (avocado, or olive oils).
· Sprinkle sea salt, or garlic powder, onion powder, paprika, or pepper.
· Toss the kale with your hands until it is fully coated with the oil.
· Dump it onto a baking sheet, spreading the kale into a single layer.
· Roast in the oven for about 15 minutes.
· Turn the kale over about half way through.
· Your result should be totally crispy and lightly brown chips.
· Store in an air tight container for 2-3 days.