Tonight my girls chowed down a plate of kale and fought over the last bite, which I then had to split in half. No, I’m not magic! The kale tasted good. Take it from my 4 year old who looked at it and said “Yuck” and then tasted it and said “Yum!” It feels good to watch your kids eat such a powerhouse veggie, packed with vitamin K, vitamin A, vitamin C, calcium, vitamin B6, and magnesium! Plus, it’s in season now (winter).
I was first introduced to the idea of kale chips by Michelle of What’s Cooking With Kids many months ago when she shared with me her simple recipe as we walked through the Marin farmer’s market. Combining her instructions, a few tips from Kalyn of Kalyn’s Kitchen , and my own advice, I am sharing how I made the kale chips that my daughters loved so much.
One bunch of organic kale (try to get Lacinato kale, otherwise known as Dinosaur or Tuscan kale the hearty leaves are dark blue-green)
Salt (I prefer fine grain sea salt for these chips)
There you have it a great appetizer or snack! I would love to know if you try this and your kids go for it (and if you don’t have kids, enjoy it all to yourself so healthy and delicious!)