My 6 year old, Lily, is a bottomless pit. She walks in the door after school and rather than telling me what a great day she had, she asks me what she may have for a snack. And when the first snack course is finished, she asks for something else. That cycle continues until I lose my patience and my ability to think logically: I give her something processed and filled with sugar (fruit snacks, candy, etc.) to buy her silence. Yes, I am that mom.
Clearly the current array of carrot sticks, apples, cheese and yogurt just are not cutting it. Plus Lily’s younger sister, Georgie, is getting in on the act.
Kale chips are an attempt to provide something salty and crunchy (and healthy) for all of us at snacktime. I’m thinking these will taste really good come 5pm…a nice cold cider (on ice) and crunchy kale chips could considerably lower my pre-dinner stress level!
I pinched this recipe from Epicurious and tweeked it slightly. Enjoy!
12 large kale leaves
Preheat oven to 250.
Rinse and thoroughly dry the kale leaves. Cut in half lengthwise and then remove the center ribs and stem.
Toss kale with olive oil, salt, and fresh ground black pepper. *
Arrange leaves in a single layer on two baking sheets. Bake until crisp (30 mins for flat leaves, 35 for wrinkled leaves).
Transfer leaves to rack to cool.
*At this point I added Penzey’s Mural of Flavor for some added flavor (use only a pinch of salt & pepper in conjunction with the spice mix). Delicious!