Kale Chips: A Healthy Allergy-Friendly Snack

We've been living the small town life for the last few weeks of summer--and enjoying every minute of it.  In Pacific Grove, they have a Farmer's Market on Central Avenue outside the Natural History Museum.  I am a bit of a Farmer's Market fanatic.  I firmly believe that if anything is going to get my kids to eat more fruits and veggies, it's fresh organic produce from a farm--or just as good, from a Farmer's Market.

In addition to blueberries, strawberries, nectarines, pluots, beets, and cilantro, I just had to pick up some kale.  And even though I have limited experience cooking it, I knew I would find a suitable recipe online.  Kale Chips.  I was skeptical, but am now a believer.

SO easy your kids can do it.  All you do is trim or tear the kale into bite sized pieces from the thick stem, wash and dry,

spread out on foil-lined pan,

toss with olive oil and sprinkle salt (I also added some garlic powder at my girl Michelle's suggestion and it was yum),

and into a 350 degree oven for 10-15 minutes or until crispy (mine took 14 minutes).

The texture was sort of similar to roasted seaweed, and there was a slight bitter aftertaste, but I'm convinced that if they're hungry enough, they won't notice it.  :)

Result?  We finished the bowl easily.  Two of the kids and I.  Perfect for munching on before dinner when hungry stomachs are rumbling. 

Warning: kale chips can be really addicting (which might not be such a bad thing!).