Kids can make this from start to finish. Check out Matteo’s video review below 🙂
We’re a little bit addicted to this super fast and super easy stovetop “grilled” kale. Breakfast, lunch, dinner or snack…. we’ll eat this anytime!
It’s similar to oven roasted kale chips (although here you get a pleasing mixture of crispy and softer, sautéed bits), but sooooomuch faster because there’s no need to heat the oven up. Since we first started making kale this way a few months ago, we’ve been making it at least a few times a week and the kids are able to make it from start to finish. 🙂
Over the last few months I’ve seen quite a few mentions for crispy kale chips on my favorite foodie blogs so we finally decided to give them a try. They’re so easy to make and pretty tasty. Better than you’d expect from a bowl full of kale and much more healthful than a bag of potato chips or cheese doodles. You’ll be surprised at how light and delicate they are. The whole family agreed that they are snack-able enough to make the cut for movie night and even Luca, who views green food with more than a dose of suspicion, gave this the thumbs up and suggested that we might some for snack day at preschool. High praise indeed.
All you need for this recipe is a bunch of kale, olive oil and salt. You could certainly add a little pinch of spice (I know Simran would be all over that) or maybe even a bit of garlic or onion powder. In addition to their snack-ability, I’m thinking these could be a fun garnish to play around with… perhaps crumbling them over rice with some toasted sesame seeds like furikake or using them to fancy-up a simple pureed vegetable soup. The possibilities are inspiring us to try our hand at growing kale in our garden this year.
Crispy Kale Chips
- Trim the kale leaves from their stems. Tear the leaves into slightly larger than potato chip-sized pieces. Keep in mind that they will shrink significantly.
- Wash and get the kale as dry as you can (I used a salad spinner and then patted them thoroughly with kitchen towels to get them extra dry)
- Toss the dry kale lightly with olive oil and spread on a single layer on a cookie sheet (do not add salt yet or they will sog up in the oven).
- Bake at 350 degrees for approximately 10-15 minutes. Check them frequently from about 10 minutes on. When done, they will be bright green, totally dry and very crisp to the touch. You do not want them to brown.
- Sprinkle with salt and any other seasonings of your choice. Toss well and enjoy!
These poor kale chips didn’t stand a chance!