I heart kale. And so will your nieces and nephews after they try this easy and healthy recipe. Nobody likes to think they are prejudice – but I find that leafy greens often have a bad rap. It’s often adults who presume kids won’t eat them. However, if their first experience with this delicious and antioxidant-packed vegetable is positive, then your nieces and nephews will smile when they hear the word “kale."

Kale Chips are extremely nutritious, easy to prepare, and very kid-friendly. When your nieces and nephews jump up and down in excitement when you announce you are making Kale Chips with them, you will be dubbed a Domestic Goddess by their parents.

KALE CHIPS

The kids can help wash and dry the kale. They also can participate in preparing this dish by ripping up the leaves, spraying them, and sprinkling the salt.

1 bunch kale
Olive oil mister or cooking spray
Kosher or sea salt (to taste)

Preheat oven to 250° F.

Rinse kale and dry it really well in a salad spinner or with a towel - so that it will crisp up in the oven. Discard stalks and rip leaves into small pieces that are a little larger than bite-sized since they will shrink when baked.

Spread them on a baking sheet in only one layer so that they will cook evenly. Spray all pieces generously with a Misto Olive Oil Sprayer or drizzle with olive oil and gently toss. Sprinkle on kosher salt (don’t be shy with the salt) and bake for 15-20 minutes - or until all kale is crispy and dried out. Keep a careful eye on it since kale burns easily. Remove from oven and allow to cool. Serve as a snack or a side dish.

Preparation time: 25 minutes
Serves 4
Recipe by Julie Negrin and Chrissy Atkins ©2009

Cooking tip: The key to introducing leafy greens is cooking them properly – this is just one of many ways to serve them to your nieces and nephews. For other tips and a basic sautéed leafy green recipe, check out julienegrin.com.

Julie Negrin is a Certified Nutrionist.