The Village - Baked kale chips

Helping to raise parents with our own blend of parenting stories, advice and cool finds.
The village: helping raise parents with our own blend of parenting stories, advice, hacks and cool finds
Two bowls of baked kale chips.

RECIPE

Baked kale chips

By Anthea Dawson

Since the day he started eating solid food, my eldest son has been notoriously difficult when it comes to vegetables. From day one, he turned his nose up to my meticulously crafted purées of sweet potato and broccoli, always opting for the fruit option instead.

Somehow, these baked kale chips seemed to slip through his no-vegetable radar when he was around 4, and have been a family hit ever since.

These are ridiculously easy to prepare and last a very long time stored in an airtight container. The key to getting your kale chips crispy is to make sure that they are very well dried in a salad spinner after washing. If the leaves aren’t fully dried they will steam in the hot oven and get soggy instead of crisping up.

Ingredients

  • 1 bunch curly kale, de-stemmed, washed and well dried in a salad spinner
  • 2 tbsp. olive oil
  • 1 tsp. Kosher salt (or more)

Preparation

Preheat your oven to 400 F degrees.

Toss your dried kale leaves in a large bowl with the olive oil and salt. Spread out on a large, parchment paper lined baking sheet in one layer, trying to spread out the leaves evenly. Pop into the oven and bake for about 15 minutes, checking on them from time to time and giving them a toss.

Every time I make these the cooking time varies so I just watch them carefully (as they will burn) and take them out once they have achieved my son’s desired level of crispiness.

Sprinkle with a touch more salt if needed and serve!

RECIPE

Baked kale chips

By Anthea Dawson

Since the day he started eating solid food, my eldest son has been notoriously difficult when it comes to vegetables. From day one, he turned his nose up to my meticulously crafted purées of sweet potato and broccoli, always opting for the fruit option instead.

Somehow, these baked kale chips seemed to slip through his no-vegetable radar when he was around 4, and have been a family hit ever since.

These are ridiculously easy to prepare and last a very long time stored in an airtight container. The key to getting your kale chips crispy is to make sure that they are very well dried in a salad spinner after washing. If the leaves aren’t fully dried they will steam in the hot oven and get soggy instead of crisping up.

Ingredients

  • 1 bunch curly kale, de-stemmed, washed and well dried in a salad spinner
  • 2 tbsp. olive oil
  • 1 tsp. Kosher salt (or more)

Preparation

Preheat your oven to 400 F degrees.

Toss your dried kale leaves in a large bowl with the olive oil and salt. Spread out on a large, parchment paper lined baking sheet in one layer, trying to spread out the leaves evenly. Pop into the oven and bake for about 15 minutes, checking on them from time to time and giving them a toss.

Every time I make these the cooking time varies so I just watch them carefully (as they will burn) and take them out once they have achieved my son’s desired level of crispiness.

Sprinkle with a touch more salt if needed and serve!

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