“I’ve always loved kale chips, and can eat the entire head of kale this way!”—Samuel Wohabe, age 9, New York
1 bunch kale, stems removed and leaves torn into bite-size pieces
2 tablespoons olive oil
¼ teaspoon salt
1. Preheat the oven to 400°F. On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until evenly coated. Bake until crispy, about 15 minutes.
Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.