“Mom, can you please buy some more kale?”

I kid you not, my kids have said this numerous times since I served them Kale Chips.  I have to share this recipe with you because:

1. It’s hard enough to figure out what to do with this tough, curly vegetable that’s supposed to be so good for us.
2. When kids love dark leafy stuff, you listen.
3. At $3 a bunch, kale chips are cheaper than a bag of Lay’s.  (But really, is money an object when children are begging for green veggies?)

We first got a hold of this recipe at our CSA, or Community Supported Agriculture farm share.  Our volunteer coordinator, Jenny Lue, shared it with us when we went to pick up our potatoes, sage, eggplants, beets and, of course, kale.

Baked Kale Chips

(adapted by Jenny Lue)

This is a delicious, healthy potato chip alternative. Kale is a “super food” packed with fiber, calcium, vitamins A, C, E, and other nutrients, plus it has a delightful crunch! You can season the chips however you wish; you may want to use a pinch of cumin & coriander or black pepper & salt or some fresh herbs like rosemary and thyme.

• 1 bunch kale
• 2 tablespoons olive oil
• ½ tablespoon apple cider vinegar
• pinch of sea salt

1. Preheat the oven to 375 degrees.  Cut the kale in 2 inch pieces.  Wash the kale in a large bowl or salad spinner by soaking it in several changes of water.  Spin dry or pat dry with towels.
2. In a large bowl toss the kale with the oil and vinegar. Use your hands to evenly coat each piece.
3. Spread the kale out on to a baking sheet; minimize overlapping for even baking. Sprinkle a little sea salt (or whatever seasoning you choose) on the chips.
4. Bake for about 15 minutes, or until crispy.

Want to find out more about Community Supported Agriculture (CSA)?  Check out Local Harvest, where you can also search for farms near you that sell shares of their harvest.

Have you discovered a fun way to serve up veggies that pleases the whole family? I’d love to hear about it in the comments section below.

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