Kale has always been a challenging vegetable for kids to eat, let alone like. I’ll be honest, kale wasn’t even on my radar for years.
Now I see piles of different varieties of this beautiful vegetable at the farmers market and my fingers itch to bring them all home to my family.
There is Tuscan kale (also known as dinosaur kale or cavolo nero), curly kale and even a variety with vibrant purple edges.
But—my kids wouldn’t touch kale with a ten-foot pole. Enter the “kale chip."
With three simple ingredients, our lives around Kale changed forever.
Olive Oil (Kale) Crisps
Time: 15-20 minutes
Serves: a couple of hungry kids
Special Equipment: Baking sheet lined with foil
- 3 cups roughly torn Kale (any variety, tough stem removed)
- 2 tsp olive oil
- 1/8 tsp sea salt