I am someone who does all my menu planning and grocery shopping on the weekend so that I don’t have to worry about making any extra trips to the grocery store during the week. Being the working mom of a toddler keeps me busy enough Monday–Friday. I receive my produce delivery early in the week and one of my recent deliveries had an unexpected bunch of kale that didn’t really fit with anything I had planned on the dinner menu. I decided to use it for a healthy after school snack for my munchkin.
I have seen kale chips popping up all over the place so thought I would give them a try. While they may not look ultra appealing, they are delicious! My son and I gobbled them up. They are so addicting! Even my son kept coming in to the kitchen asking for more chips. While they totally taste best fresh out of the oven, they were still good the next day. They just loose some of that fresh crispiness over time. These are a perfect snack for those people watching their carbs or calories and they really were quick and easy to make. Perfect for snacking!
1 bunch kale
kosher or sea salt
- Preheat oven to 350º.
- Tear the kale leaves into bite sized pieces stripping out the inner stalks.
- Wash well in water and dry as much as you can. (I used my salad spinner and it worked great!)
- Evenly distribute the leaf pieces on a large cookie sheet and drizzle with olive oil.
- Toss to coat.
- Sprinkle with salt.
- Place in oven and bake for 10–15 minutes or until the kale is crisp.
- Best enjoyed while warm and fresh!