Homemade {Toddler Approved} Kale Chips

If you’ve ever wanted your toddler {and the rest of your family} to eat kale, but didn’t know how to prepare it, or got the thumbs down on the way you did prepare it, this is for you.  Not only are kale chips fun to make with munchkins, but if your little ones are anything like Gracen, they’ll munch them up by the bowl full.  I’ve always liked kale, but I must admit, the first time I tried kale chips I was not a fan.  I’m not sure what it was, but I’m so glad I tried them again recently.  For me, the key to delicious kale chips is that they are very crisp (who wants to eat soggy chips?!), not overly oily, and slightly salted.  And eating them when they’re fresh out of the oven increases the deliciousness even more. Here’s how Miss G and I whipped up our batch this morning…

IMG 6288First, start with a couple of bunches of kale. The fresher, the better.

IMG 6297Fill your sink with cool water and give the leaves a good washing. 

IMG 6303Rinse your leaves under cool running water, shake them out, and place on a clean towel to dry.

IMG 6305Place another clean towel on top of the leaves and pat gently to remove excess water.

IMG 6307Next, remove the stems and chop the leafy parts into chip-sized pieces.

IMG 6308Although the chopping part is obviously not toddler-friendly, while I did the chopping, Gracen’s job was to collect the soon-to-be chips and place them in a large bowl.  In order to keep her little fingers safe, we stuck with the same rule we always use – no touching anything on the chopping board.  This is something I’ve reinforced since I started cooking with her and she’s very good about waiting for me to move things onto the counter before she touches them. 

IMG 6314Next, drizzle a small amount of oil on the leaves (a little goes a long way). We used grapeseed oil because it’s flavourless, but olive oil works too.

IMG 6316Mix well.

IMG 6319With the oil evenly distributed, move about half of your leaves onto a large baking pan (Gracen obviously got a little excited).

IMG 6322Arrange them so that they are in as close to a single layer as possible…

IMG 6320 And grind just a very tiny touch of sea salt on top.

IMG 6324Do the same thing with the other half of your leaves, and pop both pans into the oven.  Be sure to watch them quite closely and flip them every now and then to ensure an even crispness.

IMG 6325Voila! Done.  They may not look like the prettiest things, but I promise they’re yummy.

IMG 6329Serve them on their own as a snack, or in this case, as a side with lunch (smashed avocado and chickpea roll ups).

Homemade {Toddler-Approved} Kale Chips

  • 2 bunches of kale
  • 2 tablespoons of grapeseed oil
  • 1/2 teaspoon of sea salt

Wash, rinse, and dry your kale. Remove stems and chop leafy parts into large chip-sized pieces.  Drizzle kale with oil and mix well until oil is evenly distributed. Using 2 large baking sheets, arrange leaves so that they are in as close to a single layer as possible.  Bake at 400 degrees, flipping them every now and then.  Remove chips as ready to avoid over-browning. Eat immediately or store at room temperature.


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