Kale season is very swift around here. We only have access to kale between October – December. And almost always only the curly kale is available. So when it is in season I make sure I buy it every week and incorporate it in our meals as frequently as possible. We put it in smoothie, juice, salad, vegetable stock, dressings and we make these crunchy kale chips!
The curly type of kale leaves is pretty hard for my 2-year-old to munch on (cooked or raw) so these crunchy kale chips are the only way she would eat it whole. The rest of the time she only “drinks” it instead. If you’re in a similar situation then this might be a great solution for you too. Plus these chips are not only for toddlers, they actually make a great healthy snack option for everyone (I find it more delicious by adding some cayenne peppers to the mix, but this should be omitted if you make these for little folks).
It might sound very simple to make these crunchy kale chips but do not let the simplicity fool you. You can easily end up with a (or many) batch of soggy kale chips if you are not careful. In order to get perfectly crunchy kale chips you need to make sure the leaves are perfectly dry (really, nooks and crannies dry) and evenly coated in oil. You do not need a lot of oil but you will see (and taste) the difference on leaves that are covered in oil and those are not. You also need to make sure the leaves are spread out on a single layer (no overlapping) on a baking rack so that the heat can penetrate every leave easily. If you do that, you will end up with a great crunchy delicious kale chips that even the most finicky eaters will love.
Oh I forgot to mention, you can also end up with burned kale chips too if you want to speed up the process by cranking your oven up! Do not do that. Slow baking all the way.