My 9-year-old son loves kale chips.
I know, I know. I can picture you now, rolling your eyes, annoyed to hear about someone whose kid likes uber-healthy food. Well, you can stop rolling your eyes. He only likes them because he thinks they taste like potato chips. If you make them right, your children will probably like them too.
Kale chips are so simple to make. The key is to sprinkle them with lots of salt. If you don’t give them enough salt, they taste like a green leafy vegetable. If you do salt them enough, the flavor is transformed. Also, be sure not to overcook them. If they get brown, they’ll taste bitter. Watch them carefully in the oven so they come out as soon as they start to get crisp.
1 bunch of kale
2 tbs. olive oil
1 1/4 tsp. salt
- Preheat the oven to 300 degrees.
- Wash the kale and break it up into large pieces.
- Place the kale in a large bowl and add the olive oil. With your hands, mix it up so the oil is covering all the leaves. Sprinkle with a teaspoon of salt, and mix again with your hands.
- Place the kale in a single layer on a baking sheet. If you have a fairly large bunch, you’ll need 2 baking sheets.
- Sprinkle the remaining salt evenly on the kale.
- Bake the kale for about 10 to 12 minutes. Start checking on it at 5 minutes, and keep peeking in the oven every couple minutes after that. Once the kale starts to darken a bit, taste a piece and see if it’s crunchy yet. If it’s still chewy, let it keep cooking. Don’t let it turn brown, though.
- Serve immediately.
Note: I used a big bunch of kale that covered 2 baking sheets. If yours only covers one baking sheet, use half the salt.
Update: My 9-year-old son is now 10, and he no longer loves kale chips. It was fun while it lasted.
This batch of kale chips costs $1.68, or $.28 per serving. It’s a great healthy alternative to potato chips, and it goes well next to a sandwich for a filling lunch.
What food does your child like that children aren’t “supposed to” like? I’d love to hear about it and get some new ideas.