Kale Chips


Need a way to get more “greens” into your child? Try out kale chips tonight. They are quick to make, and perfect for healthy snacks, or as a side dish with lunch or dinner. My 2-year old loves these as they are easy to grab and do not taste as bitter as eating raw kale or other veggies like spinach. I admit that since kale chips are crisp, they crumble more than a traditional potato chip, but the extra clean-up because of the crumbs is worth is knowing how much nutrients is in kale.


– one head of organic kale (I usually buy my kale at Loblaws or a local natural food store)

– 2 tablespoons of olive oil

– large bowl

– baking sheet

– sea salt (optional)

– salad spinner (optional)


1. Wash the kale thoroughly. Dry with a salad spinner (optional)

2. Tear bit size pieces (about the size of a walnut) off the main stem of the kale leave. Do no eat the main stem. The pieces will shrink after they are heated so if they end up on the large size, that is ok.

3. Pour olive oil into a large bowl and then put the kale into the bowl. Toss the kale in the oil until all pieces are lightly covered.

4. Spread the kale on a baking sheet and put in the over at 300 degrees for 12 minutes. The kale chips should be crisp, but still dark green (not black), when you remove them.

5. Add sea salt to the chips and serve.

For more information about how great kale is for your health, jump over to one of my favourite Canadian food blogs, www.sweetpotatochronicles.com/wordpress/2011/09/whats-so-great-about-kale/

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