Sea Salt Kale Chips

My toddler has discovered a love for chips. I mean, what’s not to love? Something crispy and salty? Totally craveworthy. But in an effort to get her to eat a bit healthier (and sneak some veggies into her diet), I’ve been making sea salt kale chips.

The first time I made these, I have to confess, I ate most of them before she got home from daycare. They ARE addictive. But at least I don’t feel guilty about eating these. And I don’t feel guilty giving these to her either. Because I mean, kale is healthy, right?

You may eat these all in one sitting… but if you don’t, they can be stored in a plastic ziplock bag for a few days and they should maintain their crispiness.

Ingredients you’ll need for the Kale Chips:

• Curly Kale – I love using curly kale for this, but if you have dinosaur (Tuscan) kale, you can use that too!
• Olive oil – I tend to use regular olive oil and not extra virgin olive oil for this. Extra virgin is great in salad dressings!
• Flaky sea salt – Use flaky or coarse sea salt for the best results! You can also use salt that you grind from a grinder. I’d avoid using table salt for these kale chips.

How to make the Sea Salt Kale Chips:

To make the kale chips, you’ll wash the kale leaves. Then you’ll want to let the leaves dry completely. This is a very important step to get the kale crispy. To dry, I like to start the process with paper towels or a clean dishcloth, then let air dry for a bit until the leaves are completely dry.

After your kale has been prepped, you’ll preheat your oven, and line a baking sheet with parchment. Then either cut or tear the kale into small pieces, removing the center rib. Toss the kale with the olive oil and salt, spread out in a single layer on parchment paper, and bake!

You’ll wind up doing several batches, as all the kale won’t fit on one baking sheet at the same time.