Who knew it was this easy to get kids to eat their vegetables?
Kale has been steadily gaining popularity for years. Often times people joke about it being the go-to food for vegetarians, vegans, and general health-conscious foodies alike, but there’s a good reason why so many people fall head over heals in love with this vitamin-packed leafy green vegetable.
Gram for gram, Kale offers as much iron as chicken breast, as much calcium as skim milk, and TWICE as much Vitamin C as an orange. Surprisingly enough, it also boasts a solid 4 grams of protein, which is more than yogurt but with the added benefit of not having any sugars. It’s any wonder it’s referred to the “beef” of vegetarian and vegan cuisine.
Of course, people assume that because kale is green and leafy that surely you must be able to treat it as common lettuce, and simply swap it out for the spinach on your sandwich or the romaine in your salad. However, kale, unlike its counterparts, is much tougher than traditional leafy greens. This is where you need to get creative in the kitchen, and find alternative ways to prepare this nutrition powerhouse.
I’ve noticed a trend when it comes to tricking kids into liking their vegetables though: simply give the dish a fun name, and introduce it as a special treat! All kids seem to love potato chips, and making these for celebratory occasions has resulted in actual cheers and requests to make them more often. I call that a win.
- 3 large kale leaves, stems & thick veins removed
- 1 Tablespoon of coconut oil, melted
- 2 lemon wedges, juiced
- Salt & Pepper to taste
- Optional: fresh crushed garlic or powdered garlic & powdered onion
Tear the kale into bite-sized pieces, slightly larger than that of a potato chip (the heat will cause the kale to shrink). Place all pieces into a large bowl, and pour the melted coconut oil over top.
As with using kale in a salad, the leaves will need to have the dressing massaged into them in order to soften up its texture and further absorb flavours. Be sure to massage the coconut oil into each piece of kale, making sure all areas are coated.
Squeeze the juice from the lemon wedges over the leaves, and season with salt, pepper, and any other herbs or spices you prefer. Thoroughly mix everything together in the bowl, ensuring everything is coated.
Next, preheat oven to 135*c / 265*f and place the pieces onto a baking pan lined with parchment paper. Ensure that pieces are lying flat and not touching each other so that they can be properly roasted. You may need to use two separate baking pans.
Once oven is hot enough, place the kale on the middle rack and bake for 5 minutes. Oven temperatures can vary, and it’s easy to overcook the kale and potentially burn it, so it’s best to keep an eye on it. Once edges begin to look slightly browned, test a chip to see if it’s crispy. If they easily crumble like a potato chip, they’re ready to eat!
Storing the chips may prove a bit difficult, but that’s usually not an issue since these crispy kale chips are typically gobbled up before you can even plate them. However, if you do plan on storing them so that you can eat them later on in the day, don’t use an air-tight container, and keep them at room temperature (you may need to rebake for a quick 2 minutes as well).
PREP TIME: 10 minutes
TOTAL COOKING TIME: 7 minutes