Chips, chips, chips. I love chips!
Kale is by far my most favorite green. I love wilting it down and adding a splash of cream, or throwing it in a batch of kale and sausage soup. I’ve even put it in smoothies! It’s easy to cook with (or eat raw) and it doesn’t get the same aftertaste that other greens can when cooked down (anyone else not a fan of cooked spinach?!).
Kale is one of the most nutrient dense veggies you can add to your diet. It has massive amounts of vitamin K, A, and C. It’s also a great source of magnesium and iron. In fact, kale has more iron per calorie than beef!
I’ve had my students make these exact kale chips during our healthy snacks lab for 5 semesters now. Even paired up against the fro-yo pops, pancake poppers, and buffalo cauliflower, the chips are still the first to go and the one recipe they request more of! I’m telling ya, if I can get 80+ high school freshman you typically hate veggies to eat kale, then I can get you to do it too!
I love the way kale totally transforms from a soft, bright, and fibrous veg into a crispy, crunchy bite that almost disintegrated in your mouth. The trick is to make sure the kale is completely dry before adding the oil and seasonings. If your kale is still damp when you’re ready to roast, it will turn out wet and floppy. It’s also a good idea to make sure your kale pieces don’t overlap too much on the baking pan. Kale will shrink when roasted but overlapping can cause some soggy spots.
The seasonings I have listed are the ones that have been most popular, but feel free to play around and make it your own. A dash of cayenne pepper or a sprinkle of Parmesan cheese would add great flavor too!
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- 1 bunch kale
- 1 T olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 onion powder
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Wash and dry kale completely. Remove kale leaves from the thick stems. Tear leaves into medium sized pieces. Discard stems.
Toss kale leaves in a large bowl with olive oil, salt, onion powder, and garlic powder until fully coated.
Evenly scatted the kale leaves on lined baking sheet, careful not to overlap pieces (you may have to use two baking sheets!). Bake until edges are slightly brown, about 15-20 mins.
You can buy kale leaves that have already been chopped. Make sure to pick out any thick stem pieces.