Here's an easy (not quick - takes 1hr+ to bake) and healthy recipe for Kale Crisps:
Preheat oven to 200 degrees. Rinse, dry, remove stems from
1 bunch kale
Tear leaves into 2 inch pieces. In a large bowl, drizzle kale with:
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
sesame and/or chia seeds
Toss until evenly coated.
Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 30 minutes more. Let cool completely.
I tried to "trick" the kids by calling them chips - unfortunately they didn't buy it. Tazer (11) and Munchkin (4) said flat out they didn't like them, and Gaigai (9) said they weren't too bad. After seeing the others' reactions, Little A Bomb (18 mo) wouldn't even taste them:(. I like them - crispy, crunchy and a great alternative to traditional chips!
Recipe adapted from Whole Living.
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