I’m always being asked about healthy snacks for kids, in fact I have a whole class devoted to healthy kid snacks in the curriculum I’m developing. One of my favorite vegetables for snacking is kale. Sounds strange right? Like chomping on leaves for a snack? But crispy kale chips are a perfect snack. I like them better than popcorn! Roasted kale chips are crunchy salty bites of goodness that will disappear fast and make your kids beg for more. Here’s a step by step photo tutorial for a healthy snack that’s ready in 15 minutes.
Kale is pretty affordable. I usually get a head of kale for $1-$2 at the most. There are a couple different varieties, and they all work well. Just make sure to get one that’s a dark green or bluish green with out any yellowing leaves. I usually make one leaf of kale per person, but if you want to make more it will get eaten!
Start by preheating your oven to 350 degrees. Then begin ripping the leaves off of the tough main stem, and tear those leaves into bite size pieces.
Press the leaves between paper towels to absorb any water. You don’t want any moisture on the leaves because then they will steam and get soft instead of crispy.
Place the kale on a cookie sheet (one with rims is easiest) and drizzle them with olive oil, about 2 TBS worth. Use your fingers (freshly washed!) to mix the leaves and coat them with the oil.
Once the leaves are well coated, place them in a 350 degree oven for 8-12 minutes. I check them starting at 8 minutes and every minute after that. You want them crispy, but not turning brown.
Sprinkle the crispy kale chips with salt and eat immediately! When my doctor told me I needed to get more leafy greens in my diet (which I forget sometimes in winter when we don’t have a CSA), I was excited to have an excuse to eat kale chips as often as I wanted. Every movie we watched last week we snacked on these babies!
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