When I bragged that my son made these Crisp Oven-Baked Kale Chips, friends asked “How did you make your children like vegetables?”. It was not really hard to do it. I never forced my kids to eat their veggies. I never had to. Our meals were always regarded as a blessing. That was the best thing I could teach my children. It was the same way my parents raised me. Food on the table was a gift to be thankful for. Even more so was sharing the meal together as a family every day.
So when my sons, now all grown come back home, not just to make meals for me, but to feed ME vegetables they cooked themselves, then I know I must have done something right.
A few weeks ago, my sons came home to visit and treated me on Mother’s Day with a succession of home cooked dishes they did themselves. From cocktails, appetizers, entrees, sides to desserts, they both worked fast and quick in the kitchen and made me some memorable dishes.
While I sipped a fruity mango cocktail which my younger son, Toby whipped up… my oldest son, Tim made me a tray of crisp, kale chips “just to tide you over, Mom, till dinner is ready, “ he said.
I’ve had kale chips before, served at restaurants, but this was the first time we tried cooking it at home. I never realized how fast and easy it could be. Even better, I was amazed at how affordable it was.
True enough, once out of the oven, these savory kale chips turned a darker green hue, were light and feathery to the touch, and were delightfully crackling good! Tim sprinkled some freshly ground black pepper on the salty kale as soon as it was cooked and served them hot and delectable. What a great starter to an enjoyable meal.
“Mom, eat your veggies before it gets cold!” my sons urged. I dutifully grabbed a handful of kale chips and munched on every crunch. It was Mother’s day and I never imagined veggies could tug at my heart like they did just now.
Oven-Baked Kale Chips
- Large baking sheet
- parchment paper
- 1 bunch ( 6 to 8 ounces) fresh kale washed, stems trimmed
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper powder
- Preheat oven at 300 F.Wash a bunch of kale leaves. Rinse and pat dry the kale with paper towels. Remove the stems and center ribs that are tough. Tear the leaves into large pieces. In a bowl, toss the olive oil on the kale and sprinkle them with salt.
- Use a large baking sheet lined with parchment or baking paper. Arrange the kale leaves in a single layer, making sure the leaves do not overlap. (If parchment paper is not available, pre-grease baking sheet lightly with cooking spray instead).
- Bake for 20 minutes in a preheated oven of 300 F degrees or until crisp. When done, gently place the cooked kale on a baking rack to cool. Sprinkle with freshly ground black pepper.
- Photography by Tim Quirino