Missing crunchy snacks? These are simple and quick if you make them in the oven, and are a great snack!
Kale Chips
1 bunch Kale
olive oil for drizzling
salt and pepper to taste
Kale chips last much longer and, in my opinion, taste better after being made in a food dehydrator. However, if you don’t have a dehydrator, you can follow this recipe, but just pop in the oven for 12-15 minutes at 350 degrees, and they will taste great if served immediately. They will, however, get soggy if left overnight.
Remove stems from Kale by laying the Kale flat, folding over the leaves to one side, and then slicing the stem off with a big butcher knife.
Tear Kale into smaller pieces and lay on dehydrator in a single layer.
Drizzle with a small amount of olive oil (too much will make them really oily), and sprinkle with salt and pepper. Set dehydrator at 135 degrees and run for 4-6 hours. Again, if you don’t have a dehydrator, no problem–just follow the above directions, but place them on parchment paper-covered cookie sheet in single layer and bake at the above temp and time.
Little hands had already snagged some of the finished product before I took a picture. They don’t disappear when you cook them–just get smaller and crispy. =)
Tina B. says
I just made these tonight and Oh my word! My kids went crazy for them. Took me totally off guard. I made them thinking “there is NO way this is going to fly as a fun snack”. I was prepared for the “yucks” and the eye rolling that I have been getting all week but they LOVED them. Begged me to make more. Even the baby ate a tray full! And these were made in the oven. Would love to try them in a dehydrator. Oh, and the best part? I got a whole bag of kale for under $1. SCORE! Thanks so much for sharing!!
sarah says
James LOVED them – Alex not so much, but we’ll try again, she often is a little testy about new foods. I thought they were pretty good myself. I’m sure we will make them again!