A few days left of our grade B maple syrup giveaway! Check it out here…
First off, most of you might refer to these as kale “chips”, but I just can’t go there. A chip is a chip and kale is kale. They just don’t combine.
So I’ve settled on kale “crisps”, but my kids L.O.V.E. these so I actually couldn’t care less what we call them. 🙂
Years ago I watched Jamie Oliver’s Food Revolution, and remember seeing an entire classroom of first graders unable to identify a single vegetable. Would it be crazy to say it broke my heart?! I’m so thankful my kids are familiar with (and eat) such a vast variety of produce.
Anyways, we picked 6 or 7 really large pieces of kale and cleaned them with water and ACV. Unless you want soggy kale crisps, it’s important to get them really dry after you wash them.
Our salad spinner is out of order so I just wrap them in a clean dishtowel and shake them like crazy outside. Works like a charm.
Once they are nice and dry, cut them up in pieces. They shrink up a ton in the oven, so don’t chop them up too small.
Place the kale in a bowl, and oss in a tablespoon of olive oil and a dash of salt. I also added 1/2 teaspoon of garlic powder and onion powder. Mix well.
Line a baking sheet with parchment paper and lay kale on it, making sure to not overlap the pieces. My amount of kale needed 4 cookie sheets, but it cooks quick so it’s no big deal. Just for laughs, I grated some Asiago cheese over the top before popping them in a 350 degree oven for 10 minutes.
Once they are done, let them cook for a few minutes before removing from parchment paper. Enjoy now or later.
We ate every single one of these in about 10 minutes. They’re light and crunchy and perfect for a late afternoon snack.
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