Somehow we lucked out with kale. All three of our kids have liked it since they were young. I suspect growing up in Boulder might have had something to do with it!
While they have always liked kale, it’s no surprise that they like it BEST when it is crispy. When cooked correctly, kale will get devoured in our home. Hand-to-mouth style, two bunches gone in just a few minutes. I can think of worse problems 😉
When our daughter Mia was young, she made this adorable 1-minute video: How to Easily De-Stem Leafy Green Vegetables. Please check it out! I’ve found that the key to getting most kids (and many adults!) to enjoy kale is by removing the thick, fibrous stem.
Our recipe will work in an oven or an Air Fryer, but an Air Fryer really creates perfection in a fraction of the time! We have one with an extra large capacity similar to this one.
Crispy Kale Chips
by Debbie Steinbock
1 bunch kale (Lacinato is our favorite)
1 Tbsp oil (toasted sesame oil is our favorite, but you can also use olive oil)
½ Tbsp tamari
1. De-stem the kale (see our video above) and cut into small strips.
2. In a salad spinner, soak the kale to remove any dirt and debris. Pour out all the soak water, and then spin several times to dry the kale as much as possible.
3. Place the kale in a large bowl and add the oil and tamari. Using your hands, mix everything together so the kale is well coated.
4. To crisp the kale:
- The best method we’ve found is an Air Fryer such as this one. Bake at 390 degrees for 8-10 minutes, stirring once or twice to be sure the kale cooks evenly and doesn’t burn.
- If you do not have an Air Fryer, you can roast the kale in the oven. A low temperature, such as 325 degrees, generally works best. Line a cookie sheet with parchment paper and be sure the kale is in a single layer so it all gets crispy. Bake for 15-25 minutes, stirring once or twice to be sure the kale cooks evenly and doesn’t burn.