Kale chips recipes pop up pretty frequently in my online reading. When you have an allergic kid, you are always looking for alternative snacks. So, this week, I finally got around to my inaugural batch. For some reason, I thought it would be time consuming, but it actually was a snap. And, believe it or not, they are quite good. My daughter’s favorite snack right now is toasted seaweed snacks and I am buying the health food store out of them nearly every week. I thought these would be right up her alley. They turned out so well, I took them them into school for my weekly garden classes. Out of 45 kids, I had only 5 that didn’t think they were awesome. In fact, I handed out the rest of them at the end of the day as the kids went outside. I sure hope some of them make them at home.
Here is what I did:I used kitchen shears to cut the kale leaves into chunks and remove the tough central stalk. I put them in a bowl and drizzled on enough EVOO to coat, then I sprinkled with sea salt, lemon juice, and paprika. Once they are tossed in the oil and spices, spread them on a baking sheet and bake for 10-15 minutes at 350. So easy! Keep in mind that you are really drying them out and they are going to shrink quite a bit. So don’t think it is too much kale.
I am going to experiment with spices and see if Swiss chard will work as well. This recipe idea is one I will use over and over and kale is in season right now. It’s available in big beautiful bunches at the farmer’s market.