I still have one little patch of kale in my garden, believe it or not. The rest of the bed has been put to sleep, covered in a blanket of leaves, but my kale loves these cooler temperatures. Sunday morning I awakened early to make Teddy some biscuits and bacon (did I mention Teddy is home?) and discovered the magic of the first morning snow. It didn’t amount to much, but it made a lovely entrance into Thanksgiving week. In the midst of that gentle snow shower, I picked some kale to sauté in with my morning egg scramble. Late November and we’re still eating fresh greens. Ain’t that something?
In the afternoon I made some kale chips to snack on while the boys are home this week. Kale is one of those so-called “super-foods,” packed with so much healthy goodness it feels wrong to call these little goodies “chips.” Even my boys love them, and they can be slightly addictive. They are a bit labor intensive, but well worth the effort! Here’s how I make my kale chips.
You will need:
A bunch of kale, cleaned and dried (a lot of recipes say to cut out the stem and tear the leaves into small pieces, but I like to keep mine whole, sometimes folding the leaf over to make a thicker chip).
other seasoning you like (sometimes I use a cajun spice or garlic powder for something different)
Preaheat oven to 275 degrees. In a large bowl, toss the kale with olive oil until coated.
Place the leaves in a single layer on baking sheets (sometimes I’ve used parchment paper, which absorbs the extra olive oil and makes things neater, but its not necessary).
Sprinkle with salt and pepper or other seasoning. Bake for twenty minutes or until crisp. Allow to cool completely before storing in an airtight container. Enjoy!
These little buggers are delicate, that’s why I sometimes fold them over to make them thicker. But I love the fragile crisp. Teddy says that’s why they’re addictive, because they’re so light you can’t stop eating them. How about you? What are your favorite homemade snacks to enjoy during the holidays?
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