Friday Favorite- Kale Chips, Two Ways

I've posted before about Tye's love for kale chips.  She literally cheers when I tell her I'm making them (such a proud mama moment!).  With that kind of enthusiasm, we make them frequently here.  I've posted a great recipe before, but I thought I'd share two more that have become favorites in our family.  They've made Etta a kale lover, too!

Shoving it in!

I didn't use amounts here because one bunch of kale can be either super tiny or ginormous- and measuring torn kale leaves is no science either.  Even if you're usually a strict recipe follower, these are easy to throw together and will be delicious even if you use a little more or less of any of the ingredients. 

Sesame Kale Chips

kale, torn into pieces
olive oil
roasted sesame oil
sesame seeds
sea salt

Combine oils in a ratio of about 4 parts olive oil, 1 part roasted sesame oil. Mix oils with kale so the kale is lightly coated and massage the kale for a couple minutes (massaging the kale makes it much easier to chew after it's cooked, which is important for younger kids- and it's Tye's favorite job!).  Spread on a baking sheet (parchment paper optional); sprinkle with salt and sesame seeds to taste. Bake at 350 until crispy.

Parmesan Kale Chips

kale, torn into pieces
olive oil
salt
freshly ground black pepper, optional (because Tye finds it too spicy)
Parmesan Reggiano or Pecorino Romano, finely grated

Massage kale for a couple minutes with enough olive oil to coat the leaves lightly.  Spread on a baking sheet (parchment paper optional); sprinkle with salt, pepper, and cheese to taste. Bake at 350 until crispy.