Is your lettuce looking wilted, your tomatoes tired? Toss a handful of crispy kale chips into the mix, and add a little crunch to your salad. We’ve been testing the limits of some super nutritious veggies lately – with great results. But beware, it’s hard to resist snaffling it right off the tray. Homemade healthy snacks for the kids couldn’t be more simple.
Crispy Kale
Ingredients
1 bunch green curly kale or tuscan kale
Preparation: Preheat oven to 250 degrees.
Fold the kale leaves in half and remove the tough ribs with a sharp knife. For green kale, chop the leaves in large chunks. Leave the tuscan kale as whole as possible.
Dress with olive oil, and season with sea salt and pepper.
Bake for 25 minutes until dry and crisp, but not brown. Allow to cool, if you can.
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