Kale is one of those greens that is pretty easy to grow. It is sturdy and will grow for years, becoming like a tree. As long as kale has enough light and water, it will feed you generously. We eat kale almost daily and from just a few kale plants.
In order to get my kids to eat kale, I make kale chips. This is one of their most favorite snacks. It is truly delicious, fun to eat and loaded with vitamins.
- Fresh kale from your garden (freshly picked kale is sweeter and more tender)
- Olive oil
- Salt & Pepper to taste
- Preheat oven to 425.
- Place a cookie sheet lined with foil in the oven to it warm up.
- Once the oven reaches 425 degrees, carefully lay the kale leaves flat on the hot cookie sheet making sure they do not overlap. For extremely picky eaters, you may want to cut off the thick part of the stem.
- Drizzle olive oil onto the leaves and sprinkle a little salt. Cook leaves for 7 minutes (but keep an eye on them).
- After 7 minutes, you should see the leaves starting to curl up and become crisp. Flip the leaves over.
- Turn the oven off and keep the kale leaves in for another 7-10 minutes. This will allow the leaves to dehydrate and become crisp like chips without burning them.
Note: If you put wet kale leaves in the oven after washing them, you will need to let them sit in the warm oven longer. It is best to use dry kale leaves.
Serve immediately and enjoy!