But guess who LOVES kale chips??? Lacie Jane! She eats them with enthusiasm! I truly believe that she is the least picky child on this planet! Now before you say that you hate me - don't worry - Blakely makes me work up a sweat at every meal with her pickiness...so it's not all roses at the dinner table at our house! When it comes to Lacie I think we just got lucky with a kid who loves to eat anything from desserts to veggies with an equal amount of excitement. Seriously, last night Lacie got to eat one of these Butterscotch Neiman Marcus Bars for dessert...and do you know what she did when she finished the bar? She searched around her bib and her highchair to find a few fallen peas from dinner and ate them too!
Now back to the Kale Chips. They are super simple to make, but only make as much as you can eat in one day because they don't store well.
Here's What You Need to Make the Kale Chips:
- 1 bunch of Kale (I used organic)
- extra virgin olive oil
- Himalayan Pink Salt (see picture below) or sea salt
Now Let's Make the Kale Chips:
- Preheat your oven to 300 degrees
- Remove ribs from your kale and tear into small pieces
- Rinse kale well and dry (you can use a salad spinner to make this step a breeze)
- Spread kale on a rimmed baking sheet and drizzle with olive oil (I use a refilable spray bottle - it was $5 at Wegmans - with EVOO to make sure the kale gets coated evenly...see picture above)
- Sprinkle with salt
- Bake in oven for 15 to 20 minutes until crisp (your cook time will depend on how much kale you put on your baking sheet)
Enjoy on the same day you make them! They get kind of soggy if you try to store them...and that really takes away from the "chip" aspect!
Happy Happy Friday!