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 we enjoy our crunchy, salty snacks like these easy 5-minute homemade crackers and homemade cheese crackers. 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
Ingredients
- 2 cups kale leaves rinsed and torn
- 2 Tablespoon olive oil
- 1/4 teaspoon onion powder
- Salt to taste
Instructions
- Preheat the oven to 350 degrees F.
- Tear rinsed kale leaves into bite sized pieces. I tried to keep my uniform for even cooking.
- Put kale 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 in a single layer and bake in a 350-degree oven for 4 minutes.
- Using oven tongues, turn leaves over or just stir them around with a spatula. Bake for another 3 to 4 minutes. If the edges start to turn brown, yank those babies out. Cook until crispy (they should still be green).
- Cool and try to keep your kids from inhaling them.
Notes
- 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.
- Storage: If you happen to have any kale chips left over, store them in an airtight container lined with a paper towel for two or three days. They may soften during storage, so we like to bake as many as we think we’ll eat in one sitting.
[…] to grow. Sow it by seed on the top of the soil either in rows or scatter it for a cover crop. These kale chips are so good my son even questioned if they were actually a […]
I can’t say I’ve ever heard of kale chips. I love how simple the recipe is. Based on hearing your kids inhaled them, that sounds like proof enough of their yumminess. 😉
I’ll be sure to share this with YGF readers.
Thanks for the recipe!
I’m going to try this, Melissa. It sounds good. I buy kale and FORCE myself to eat a leaf a day…or Vitamix it with other fruits and veggies.
Loree, just be sure to watch them in the oven until you know the timing for your oven. But, they’re really good. I was so surprised! And glad I’m not the only one who admittedly didn’t really like this vegetable before.