Tag Archives: Kale Chips

What’s for Dinner Wednesday: Garlic Roasted Kale

14 May
This made a nice change for us as a side dish with dinner.

This made a nice change for us as a side dish with dinner.

A while back I posted the recipe from our visit to the White House for the 2012 Kid’s State Dinner for Kale Chips. That visit was our first experience with kale chips, but it was not our last. My kids love them and it makes a great after school snack for sure.

Recently, however, I received an email for a variation of kale chips. This recipe was for Garlic Roasted Kale from the site My Recipes.com, and I thought I’d give it a try. The things that attracted me to this recipe were the fact that it included garlic, which I love, and it also included kosher salt, which I enjoy the flavor of as well.

I gave it a try one afternoon and the kids absolutely loved it. I decided to try it again most recently as a side dish for our dinner, instead of our usual broccoli or green beans or salad. As my kids were walking through the kitchen, they each asked what I was making and each time they were so excited when I said kale. I had to just shake my head in amazement. I don’t think I ever imagined I’d get three cheers for kale. Ever.

Below is the recipe from My Recipes.com for Garlic Roasted Kale. The only thing I skipped in this recipe was the vinegar at the end because I did not think the kids would like it, although I was pretty sure I would. The rest I did as was called for.

INGREDIENTS

  • 3 1/2 teaspoons extra-virgin olive oil$
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, thinly sliced
  • 10 ounces kale, stems removed and chopped$
  • 1 teaspoon sherry vinegar
  • DIRECTIONS
    1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
    2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.
    3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

 

 

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Fun Friday: Kale Chips

21 Jun
These were a fun after school snack!

These really were a fun after school snack!

Kale doesn’t sound all that fun does it?

It really doesn’t. But, I’ve chosen it for my Fun Friday post today for several reasons.

First: We had Kale Chips at the White House for the first Kids’ State Dinner last August. That whole entire trip was fun, including trying the Kale Chips which were from Samuel Wohabe, age 9, from New York.

Second: The newest winners of the Healthy Lunchtime Challenge were just announced yesterday! The Rhode Island winner, Samantha Mastrati, is from Cranston and a friend of ours! She will have so much fun on her trip!

Finally: These were a fun after school snack for the girls to try out. Although Caroline had them and enjoyed them on the trip, no one else had, so I thought this would be a fun snack to share with them.

To make these is super-easy. I bought one bunch of kale for just over a dollar at the store and it made lots of chips!

The prep instructions are minimal and the cook time is quick. Within minutes you have ahealthy, crunchy snack.

Here, according to Samuel’s instructions is the recipe for Kale Chips.

Coat, toss and bake!

Coat, toss and bake!

KALE CHIPS

INGREDIENTS:

1 bunch kale, stems removed and leaves
torn into bite-size pieces
2 tablespoons olive oil
¼ teaspoon salt

DIRECTIONS:

Preheat the oven to 400°F.

On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until
evenly coated.

Bake until crispy, about 15 minutes.

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