Pioneering Today-Homemade Kale Chips Your Kids Will Eat

I have to tell you, I never used to like kale. I know it’s a super food, packed full of all good things, but I couldn’t get over the taste. If it was in a soup or stew, I was fine, but by itself….. this homesteader didn’t want any of it.

But I kept seeing recipes for kale chips and in an effort to get my kids to eat healthier, grow our own food, and set a good example, I decided to go for it once more. One of the things I learned is curly kale has a sweeter taste. 

The first time I made these kale chips, I followed a recipe on line. They were burnt crisps. And I mean burnt, like black powder in your fingers. 

Deciding to give it one last go, I tried it again with some modifications. Oh, my, goodness. My kids, even my son, aka picky eater, kept grabbing more from the pan before they were even cooled all the way.

So if you’re tired of beating your kids over the head with vegetables, try this snack. No GMO’s, good for you, and plenty of taste.

Pioneering Today Kale Chips

2 cups of rinsed and torn kale leaves

2 tablespoons olive oil

1/4 teaspoon organic onion powder

Salt to taste-we just got alder smoked sea salt from  Mountain Rose Herbs that gave these a slight smoky flavor without me burning them.

Tear rinsed kale leaves into bite sized pieces. I tried to keep my uniform for even cooking. Put them in a medium glass bowl and add olive oil, onion powder, and sea salt. Toss with your hands until the leaves are all coated. Put leaves on a baking sheet and bake in a 350 degree oven for 4 minutes. Using oven tongues, turn leaves over or just stir them around. Put in for another 3 to 4 minutes. If the edges start to turn brown, yank those babies out. Cook until crispy, they’ll still be green.

Cool and try to keep your kids from inhaling them. I have no idea how these would store, because even when I baked two pans, they were all gone by that evening.

Tip: Kale is a cool weather loving crop, so if you see any starts at local nurseries, grab those babies and get them in quick for a fall/winter harvest.

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Homemade Kale Chips

Melissa Norris

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Ingredients

  

• 2 cups rinsed and torn kale leaves
• 2 tbsp olive oil
• 1/4 tsp organic onion powder
• Salt to taste we just got alder smoked sea salt from  Mountain Rose Herbs that gave these a slight smoky flavor without me burning them.

Instructions

 

• Tear rinsed kale leaves into bite sized pieces. I tried to keep my uniform for even cooking. Put them in a medium glass bowl and add olive oil, onion powder, and sea salt. Toss with your hands until the leaves are all coated. Put leaves on a baking sheet and bake in a 350 degree oven for 4 minutes. Using oven tongues, turn leaves over or just stir them around. Put in for another 3 to 4 minutes. If the edges start to turn brown, yank those babies out. Cook until crispy, they'll still be green.
• Cool and try to keep your kids from inhaling them. I have no idea how these would store, because even when I baked two pans, they were all gone by that evening.
• Tip: Kale is a cool weather loving crop, so if you see any starts at local nurseries, grab those babies and get them in quick for a fall/winter harvest.

Tried this recipe?Let us know how it was!