For everyone who says “kids don’t like vegetables”, this one’s for you.
My 5 year old son LOVES kale chips. In fact, he’ll eat an entire bunch of kale if they are made into kale chips. Here’s a recipe for you. Feel free to swap out the bacon fat with coconut oil or beef tallow, or lard. Stick with saturated fats, as they are the only ones that are healthy to bake with!
Crispy Kale Chips
1 bunch curly kale or lacinato kale (aka dinosaur kale), stem removed, torn into 1 inch size pieces, rinsed and dried
1 Tablespoon bacon fat (sustainably raised, nitrate/nitrite free) (or coconut oil or tallow or lard)
a pinch of celtic salt (or another salt that is high in trace minerals)
Melt the fat on a parchment lined sheet pan (unless the sheet pan is stainless steel) in a 350 degree oven for about 5 minutes. (Alternatively, melt in a pan on the stove and toss the kale pieces to coat in a bowl. Then place on sheet pan.)
Toss the kale in the melted fat (use tongs) and sprinkle with good salt. (you may also wish to be a bit adventurous and coat with curry powder, italian spices, or cinnamon!)
Be sure to leave some room between the kale pieces, so that they crisp and do not steam. You may choose to use 2 sheet pans to spread them out.
Bake about 20 minutes. Check at 10-15 minutes to be sure they are not burning (oven temperatures vary).
P.S. don’t try to store these. They will lose all their crispiness, and then you’re left with limp kale!