Last week I brought kale chips on a day trip to the Palm Springs tram with two of my friends and their kids. I've deceived my 3-year old so far with all my homemade concoctions sneaking pureed veggies into dishes like tofu nuggets and I was sure that she would like the crunchy kale chips but not this time. So 1-1/2 year old Camilla made my day by munching on the chips as we sat by the creek. The consensus by the moms is that it sort of tastes like dried seaweed. They are best eaten right out of the oven to retain the crunchiness. Here is the recipe I used:Kale Chips:
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
