Quick to make, these Salty Kale Chips are a fun way to get kids to eat their leafy greens.

Let’s face it. Kids and leafy greens don’t really go together and I don’t blame them. They can be bitter, stringy or just plain boring. In fact, I will tell you a secret - I don’t like kale even if it is the superfood of the moment.

But I do like kale chips (go figure) and I find they’re a hit with many kids too. I’ll add a caveat, my son it’s a huge fan of these though - he’s learning to like them.

It’s the crunch and saltiness that gets me hooked.

The key to cooking these Salty Kale Chips is to not overcook them. Slightly browned and they do leave a bitter after taste that will have your little one screw up their nose immediately.

You can go low and slow when cooking kale chips reducing the temperature and taking the time for them to crisp up. But more often then not when I make these Salty Kale Chips, I’m looking for a quick snack. So instead, I watch them like a hawk!

To make the Salty Kale Chips wash and dry a bunch of kale really well. You don’t want to start with wet, limp kale. Tear the kale leaves into pieces and place in a large bowl.

Starting with a 1 tablespoon drizzle of oil, massage it gently into the leaves. Add more oil until you have a light coating. Sprinkle a generous pinch of sea salt and toss. If you’re adding other spices, do so now. You could try cumin, nutritional yeast, garlic, paprika…You can even dress with a sprinkle of parmesan cheese for extra crunch.

Spread out evenly on a tray with baking paper and place in the oven for about 10 minutes. You want to toss them around the halfway mark. I position my tray in the upper section of the oven. Depending on your tray position, you may need to cook for a minute or two more but as I said, watch them like a hawk so they don’t burn.

Your Salty Kale Chips are ready when they are crisp to touch. If still a bit limp and green, cook for 1-2 minutes more. Serve immediately.

If you try making your own Salty Kale Chips please let me know!

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HAPPY BAKING!

Salty Kale Chips

Prep time: 5 mins | Bake time: 10-12 mins

Ingredients:

1 bunch of curly kale

Olive oil

Sea salt

Spices (optional - see note)

Instructions:

Preheat the oven to 180°C and line a baking tray with paper.

Wash and dry the kale leaves well. Roughly tear the leaves into bits, discarding the steams.

Place in a large bowl and drizzle 1 tbsp of olive oil over the leaves. Gently massage into the leaves adding more olive oil if needed. Be careful not to add too much and drench the leaves.

Sprinkle with a generous pinch of sea salt and toss. Add other seasonings if using and toss.

Place the tray in the oven and bake for about 10 minutes, turning half way through. Watch closely - you want the leaves crisp but not browned.

Remove and serve.

Note: You can flavour your Salty Kale Chips to your liking. Cumin, paprika, chilli, lemon zest, garlic are all great options. For those little ones (or big kids) that aren't sold, try a sprinkle of grated paramesen cheese.

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