Kale is a highly nutritious green in the cabbage family and one of my favorite ingredients to add to healthy recipes. Most kids even enjoy these crispy chips!
According to Wikipedia:
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and is reasonably rich in calcium. Kale, as with broccoli and other brassicas contain sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Along with other brassica vegetables, kale is also a source of Indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
Kale chips are, in my opinion, the most kid-friendly way to serve kale, especially if it is a new veggie at your house. My kids really don’t like kale in stir-fries or cooked dishes, but they really like kale chips!
Kale Chips Recipe
Crispy kale chips baked in the oven with olive oil and sea salt.
- Preheat to oven to 375°F.
- Make sure kale leaves are washed and dried well.
- Remove stems. This is optional. We actually often leave them in and just eat the leaves off of the stems.
- Brush or rub the leaves with olive oil until well coated and sprinkle with sea salt to taste.
- Place on a baking sheet in the preheated oven for 5-10 minutes or less depending on how hot your oven is. You will need to watch them closely and remove them as soon as they are crispy and barely browning.
- Serve immediately or leave uncovered on the counter on a plate for up to 3 days.
Flavor variations: try adding spices like cumin and chili powder or ginger and garlic for a different taste.
Serving Size 2 large leaves
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 1 g
Sodium 136 mg
Total Carbohydrates 14 g
Dietary Fiber 2 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ever made kale chips? What is your favorite way to prepare kale?