Kale Chips

We make kale chips with a pretty simple recipe and 3 out of 4 people in the Mauro household approve. 

Here’s the recipe:

Remove the stem/central rib from the kale leaves

Cut the leaves into pieces and wash them. Mikey likes to use the salad spinner for this.

Dry the kale leaves. We do this by doing the first two steps early and letting the kale sit to dry.

Use 1 tablespoon of olive oil to coat the kale in a bowl. Rub the leaves with the olive oil.

Spread on a baking sheet. We use one with a grate on top so that air can circulate around the kale.

Sprinkle with sea salt.

Bake at 325˚for about 20 minutes, but keep an eye on them.

You want them light and crisp, but green. Once they start browning, the taste will change.

This is a perfect example of ‘if you don’t try, you’ll never know.’ Although Mikey is a huge fan of processed snacks that are salty and crunchy, I would never have guessed he would eat kale chips! But, he has eaten thousands of them over the years…thousands!

Pro Tip:

The only time Mikey ever stopped eating kale chips was when I put them in his school lunch.  They do have a smell to them and this was a rookie mom mistake.  

The other kids probably said something about the smell or the adults commented on what they were and then we had to re-learn kale chips as a positive food choice. Learn from my mistakes and just keep them at home.