Kale chips have been quite the rage for a while now (and I can’t believe I just jumped on the kale bandwagon now!).  Call me crazy but I was craving kale (or maybe dill pickle?) the other day so I decided to make a batch of “chips” for myself.

These crunchy, healthy “chips” are packed with vitamin K, iron, fiber, (and NO fat) instead of regular potato chips that are loaded with sodium, artificial flavourings and unhealthy fats.  Of course, kale chips won’t necessarily take the the place of regular potato chips BUT they are a tasty substitution if you’re looking for a healthier snack.

On a side note, if you’re looking to convince the little ones to appreciate their greens this might not be the recipe to do it.  Case in point, my son LOVES his greens (and eats kale when its sautéed) yet he wasn’t too keen on these.  I’m thinking it was a textural thing rather than the flavour. (Hmm, maybe because I baked them to a crisp?!)

Regardless, I loved them and ate up ALL four cups of them!  It’s a worth a try to prepare these for the kids and if they don’t “appreciate” them I’m sure moms and dads will.

I loved the addition of dill in this recipe because it adds a kick of flavour and freshness…and well, because I LOVE dill!  You can personalize your chips by seasoning them with a variety of spices, such as cumin, sea salt and pepper, red pepper flakes or by adding chopped garlic, lemon juice or zest.

Ingredients
4 cups organic kale, rinsed
1/4 cup extra virgin olive oil
1-2 tsp. fresh dill, finely diced
*If using dried dill, increase quantity as it is less pungent than fresh dill.
1 tsp. kosher salt

Preheat the oven to 350 degrees.

Remove the stems of the kale and tear the leaves into pieces (not too small as they reduce in size by half). *I cut off the bottom part of the stem and then tear the leaves off the entire stem up to the top.

Place leaves on a large baking sheet, drizzle with olive oil and add salt and dill.  Mix the leaves (with your hands is best) until they are all well-coated.

*TIP: Make sure the baking sheet is large enough so the kale is evenly spread out. This will allow them to cook faster, brown better, and not stick together. 

Cook for 8-10 minutes, tossing a few times, or until the edges are crispy and golden.

Eat immediately if you want that “crunch” otherwise they will wilt slightly (but will still be delicious!).

Four cups sounds like a lot but you’ll wish you made more! 😉

What’s your favourite condiment for kale chips?