Happy St. Patricks Day!
Today my oldest needed to bring a green food to school for snack time for the “Eatin’ of the Greens.” One of his favorite things I make is baked Kale. It is a healthy alternative to chips. The first time I made this my sons were eating lunch and I left it out on the counter in case they wanted to try some. My oldest tried it and loved it – if fact he loved it so much he ate all but a few scraps on the bottom of the bowl. He insisted I make it for todays celebration!
Baked Kale Chips
1 head Kale
2 TBSP olive oil
Preheat oven to 300°. Wash and dry kale thoroughly. Remove ribs from kale and cut into chances. Toss with olive oil and salt in bowl. Lay on a baking sheet and bake until crisp, about 40 minutes. You will need to turn leaves hallways, about 20 minutes through.
Kale Chips do not keep well as they become soggy. Try one of these storage options to keep overnight:
- Store in a brown paper bag
- Keep dry uncooked rice in bottom of the airtight storage container, then put kale chips loosely on top. The rice will absorb moisture and keep the chips crispy.