What kid could resist kale chips, right?
My kids are actually big veggie fans, but I think this recipe would be perfect for a picky vegetable eater too. The kale turns out very crispy, and the ingredients are simple and healthy. My kids stole the first batch before dinner and I had to make more.
1. Wash, de-stem, and dry the kale. You want to make sure you get all of the moisture off the leaves; otherwise you will steam the kale instead of crisping it. Tear it into 1 ½ to 2 inch pieces.
2. Spread the kale on baking sheets, and drizzle it with a little olive oil. As you cook it, the kale will shrink a lot, so I fill 2 large baking sheets. Toss to coat the leaves well.
3. Sprinkle lightly with salt.
4. Bake at 275 degrees for about 20 minutes, or until crisp.