Teach Eat Love

Chesapeake Kale Chips

Kale is entirely too trendy for its own good, but the hype is deserved: it’s amazingly nutritious, grows almost year round in some places, and can be cooked in many different ways. There’s no shortage of kale recipes in on the internet, so I had decided not to post these until I watched my toddler shove fistfuls of these kale chips in her mouth, and then I reconsidered.

These kale chips have been our gateway green since they’ve introduced my daughter to dark leafy greens. She has eaten kale, frisee, and spinach in salads now, all because kale chips warmed her up to the idea.

This recipe is a shout out to the state that we’ve called home for the past year: Maryland. They’re coated with Old Bay (I actually use Penzeys Chesapeake Seasoning) and some nutritional yeast for some extra protein, B vitamins, and delicious cheesy flavor. Nutritional yeast can be found in the bulk section of many grocery stores, but if you can’t find it, you can omit it or sub dried cheese powder.

Kale chips aren’t hard to make, but here are some things that I learned to help ensure success:

  • make sure your kale is dry so it cooks instead of steams
  • spread the kale out in a single layer on a really big cookie sheet
  • bake at a not-too-high heat; it cooks more evenly and is less likely to burn. The best method is about 200 degrees for about 40 minutes, but I just don’t have that kind of patience and found that 350 works almost just as well.
  • really watch it towards the end – kale goes from not quite done to burned quickly

Kale is one of the EWP’s “Dirty Dozen,” so buy organic if possible. Read more about pesticide residues found on kale here.

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