Kale, the super food, may not be so appealing to little eaters, but Kale Chips amazingly are gobbled up.
The leafy vegetable has many nutritional benefits which make it so amazing. According to the USDA, it is a good source of Vitamins A, C, E and K. It is high in antioxidants and omega-3 fatty acids.
But I was a sceptic. Earlier this winter after several months of catching every cold in pre-k, Alexander was not eating as well as he used to. I called my best friend who has three children and asked her what to do. First thing she said was to make Kale Chips. Her girls loved making and eating them.
So we did and to my shock they were awesome. Alexander was a little reluctant to try it, but I told him it was like Japanese Seaweed. He loves Japanese food so he tried and then could not stop. He ate a whole plate full of chips in five minutes.
This variation of the recipe is based on by best friend’s with the spice blend Alexander liked the most.
Avec Amour, Victoria and Alexander
Three Spice Kale Chips
6 Cups Kale
1/4 teaspoon Kosher Salt
1/4 teaspoon Paprika
1/4 teaspoon Tumeric
1/4 teaspoon Ground Cumin
1 Tablespoon Olive Oil
1. Pre-heat oven to 350 degrees. Remove hard stems from kale leaves and cut into about 2″ pieces.
2. Mix together the salt and spices.
3. Put kale in a large bowl
Add spices
and olive oil. Toss with hands until they are evenly coated.
4. Arrange in a single layer on a parchment or silpat lined half sheet baking pan.
5. Bake between 10 to 15 minutes until leaves are dried out.
Cool and serve.
I tried storing them in a plastic container on the counter and the next day they were not so crunchy. I left the lid off and later in the day after they dried out they were crunchy again. I then stored them with just a loose piece of plastic wrap on top and they stayed crunchy.
Ingredients
- 6 Cups Kale
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Paprika
- 1/4 teaspoon Tumeric
- 1/4 teaspoon Ground Cumin
- 1 Tablespoon Olive Oil
Instructions
- Pre-heat oven to 350 degrees. Remove hard stems from kale leaves and cut into about 2" pieces.
- Mix together the salt and spices.
- Put kale in a large bowl, add spices and olive oil. Toss with hands until they are evenly coated.
- Arrange in a single layer on a parchment or silpat lined half sheet baking pan.
- Bake between 10 to 15 minutes until leaves are dried out. Cool and serve.
Notes
I tried storing them in a plastic container on the counter and the next day they were not crunchy. I left the lid off and later in the day they had dried out and were crunchy again. I then stored them with just a loose piece of plastic wrap on top and they stayed crunchy.
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Been looking for a way to make kale more appealing to my daughter — these look great.