Are kale chips good for picky kids?
How to make kale chips in the oven:
- First, a PSA: Have a glass of water handy for swishing you teeth or you will greet people with Grinch-worthy green flecks all over your teeth!
- Second, once you have settled on your dressing for your kale leaves, you get to spread them out on a baking sheet.
- It’s important you do not overlap the pieces or they will not crisp properly, kind of like my oven baked sweet potato fries!
- Place them in a 285 degree oven, it usually takes about 20 minutes…depending on your oven, depending how thick your leaves are, and depending on how much dressing you tossed your kale leaves with! If they are crispy to the touch, they’re ready!
- You can cook these at higher temperatures, but they go from being done to burnt in seconds instead of minutes…so it is much trickier. Don’t say I didn’t warn ya!
Oven Baked Kale Chip Recipe:
If try these addictive kale chips, be sure to come back and leave a comment!
Baked Kale Chips
Optional flavor ideas:
- sesame seeds, cayenne pepper, smoked paprika, maple syrup, sesame oil. The options are really limitless. I have used Annie's Asian Sesame Dressing even.
Preheat oven to 285 degrees.
Rinse and dry your kale leaves.
Using your hands or a knife, remove the thick, coarse stem in the center of each leaf. I just tear the leaves off in chunks away from the thick rib. No exact size necessary, make them as perfect or not perfect as you like.
In a bowl large enough to accommodate all the leaves, make your dressing by whisking all the ingredients together.
Place the leaves in the bowl and using your hands, toss and rub the dressing throughout all the leaves making sure they are all thoroughly coated.
Place in a SINGLE layer on a cookie sheet lined with parchment paper or a Silpat.
Bake for about 20-22 minutes. Check your leaves, they should be crisp and crunchy, if not, put back in the oven for a few minutes until they are. Just be careful, when they burn, they taste bitter! I have put 2 cookie sheets in at a time to speed the process up with success. This recipe usually fills about 2-3 cookie sheets, depending on your head size. Taste the first batch, and if you'd like to add a wee bit more salt before cooking the next batch, now is the time!
Store in an airtight container. I recommend eating them within a day.