Kale is one of those things I kind of avoided. It’s so good for you, but I just knew I wouldn’t like it. Then this summer I decided to try making Kale chips. I had heard a few people mention them. They all said they were great and that you couldn’t eat just a few.
Turns out they were right! But the real test isn’t really me. It’s my daughter. The daughter that has a bit of a sweet tooth. The daughter who I found on two separate occasions hiding with the brown sugar container. The same daughter who would sneak into the dark garage, reach into the freezer and eat the cinnamon rolls I made for the neighbors (snitching from a different tin each time).
She loves these.
She can’t eat just one. Or a couple. They are good.
1 bunch of kale, washed
2 tbsp extra virgin olive oil
kosher salt to taste
Heat oven to 250 degrees. Strip the leaves from the tough stem and tear into bite size pieces. Spread kale out on baking sheet and drizzle with olive oil and toss well. Sprinkle with kosher salt. Make sure the kale is in a single layer or it won’t crisp up. Pop in the oven for about 30 minutes.
So go ahead. Try it!
Have any superfood recipes you’d like to share? I’d love to try them out! Tell me about it or leave a link in the comments!
Thank you to Jessica from Prairie Girl to Southern Belle for sharing this post today! You can read more about Jessica by clicking on the Contributor tab at the top of the page!
Chrissy Taylor is a wife, Mom, blogger and property manager. She and her husband of 15 years are raising two active boys in the Twin Cities area of Minnesota. Chrissy enjoys blogging about cooking, crafts, gifts and household tips.
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