Everything Kale Chips

Everything Kale Chips

Our edible garden is organic and truly lovely, but I feel like if our family had to subsist solely on what it produces, we would be pretty hungry. I do my best to tend to it year round, but I neglected it a bit this summer and some of the fruits and vegetables I was really looking forward to didn't produce as much as usual. However, there's one thing that grew and grew and kept growing_ kale. Hearty and beautiful with it's textured leaves and delicious flavor, I had to come up with multiple uses for it including Green Ice Pops, Green Pizza, and these Everything Kale Chips sprinkled with tons of tasty herbs and seeds on top.

Even for kids (and adults) who profess to hate greens, I dare them not to gobble up this tasty snack stuffed in my favorite reusable snack bags. And if you have a garden, it will hopefully give you one more reason to head outside, plant some seeds, and look forward to enjoying the fruits of your labor.

Everything Kale Chips 2

comment on this post

Everything Kale Chips (serves 2 )

Prep Time: 2 mins Cook Time: 15 mins

egg free

nut free

gluten free

Ingredients

  • 4 cups chopped kale leaves, no stems
  • cooking spray
  • 1 teaspoon Kosher Salt
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 cup grated parmesan cheese

Preparation

1. Preheat oven to 325 F.

2. Place the kale on a cookie sheet and spray with the oil and toss to evenly coat.

3. In a small bowl, whisk together the remaining ingredients. Sprinkle mixture evenly over all the pieces of kale and toss to coat. Make sure to spread the kale out evenly across the cookie sheet.

4. Bake for 15-20 minutes, and keep an eye on them in the last few minutes of cooking so they don’t burn.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

17 comments

  • Katie

    Catherine,
    Your creativity never ceases to amaze me! You are awesome! I love your healthy and inspired ideas... keep up the good work, sister :-)

    leave a comment

  • Christina Curtin

    After having success with kale chips a month ago, I made a very similar thing last night with Brussels Sprout leaves. My toddler loved his \"green crackers\" ;)

    leave a comment

  • Kate

    Love this! I wonder if it would work with chard? I've got loads of that in the garden.

    leave a comment

    • Catherine

      Definitely worth a try!

      leave a comment

  • Melissa Doll

    Can you use frozen kale ? With it being almost out of season I would love to continue making this but I am not sure how that impacts the recipe (if any?)

    leave a comment

    • Catherine

      Unfortunately, no. Frozen kale, once defrosted, is just far too wet for this.

      leave a comment

  • Elsiejean

    These were delicious but is there any way to store them if the whole batch isn't eaten immediately? I tried keeping the leftovers in a glass jar and they went a bit limp -- not nearly as yummy as when first out of the oven. Such a fantastic flavor when freshly made though.

    leave a comment

    • Catherine

      I store them loosely covered so they stay crisp! Not airtight with a lid. :)

      leave a comment

  • Aida Mollenkamp

    I'm a huge Everything Bagel lover so I think this would be totally my style! Yum!

    leave a comment

  • Samantha

    These were great but I found one teaspoon of salt way too salty. Will make again with maybe 1/3rd.

    leave a comment

  • Jen G

    I have been such the reluctant kale chip maker. I cant wait to try this recipe.

    I personally like more design in my reusable and have a ton of these

    http://www.etsy.com/shop/craftsbydiana

    leave a comment

  • Mamawit

    Mine burnt sadly. What size do you cut them into?

    leave a comment

    • Mamawit

      Well the second batch turned out. I turned the oven down to 300 and kept the 15 mins and they were perfect. My 22 mo old who doesn't eat anything green loved them! Between her and my picky hubby the whole big bunch of kale was eaten within minutes.

      leave a comment

  • Jy

    I made these and they smelled up my kitchen/house so much. Does yours smell too? Also they have a very bitter taste. My kids would not eat them. Do you think this may have been older kale (it was still fresh and not wilted at all) or is that just the nature of the item?

    leave a comment

  • Mindyleahoffman

    I find they work best using extra virgin olive oil and baking at 275 (tossing now and again).

    leave a comment

  • Cornelia Hemingway El

    I love the bake kale.

    leave a comment

  • Nikita

    I could have cried with happiness watching my 18 month old son devour these (and then sign for more!) I was getting weary in my \"offer twenty times for each food\" effort to get my boy to eat veggies, thank you for creating a recipe that my little guy ate the first time!

    leave a comment