Since one of the topics of my blog is supposed to be food, I thought it might be time to share a recipe.
The back story is that nearly one year ago my body went into a mode of high pain. Translated: It was so excruciating I didn’t want to even get out of bed and once I found a position that settled the pain I didn’t want to move.
Someone suggested I try a particular diet. I won’t name it by name, but I will tell you it was the see/no eat diet: If you see it and you like it, you can’t eat it.
I tried (and inflicted) many new recipes on my family. In a way, I feel sorry for all the flops. In another way, I am so proud of them and me because it prepared all of us for a journey into food allergies and intolerances and reading labels in 2-point font. We are getting healthier for it.
So, without further, adieu, here is the kale chip recipe. Kale chips make excellent replacements for potato chips.
If you are on warfarin-based blood thinners, these delights may be not so delightful and can cause issues with your blood clotting rates. Please consult your physician before trying this recipe. Additional Nutrition Information: http://www.nutrition-and-you.com/kale.html
- Pre-heat oven to 350 and line cookie sheet with parchment paper.
- Get as much kale as you like. Wash it and break it in small bits (1-2 inch square work best). Let it dry.
- The next two steps you may have to do multiple times. In a 1-gallon ziploc baggie, place 2 tablespoons extra-virgin olive oil (cold pressed) with 1 teaspoon salt and 1/2 teaspoon garlic powder. (You can adjust salt and garlic to taste. There might even be other seasonings/spices/herbs you can use, but I’ve not tried them.) Mix all the ingredients for a few seconds.
- Add enough kale to fill the bag and shake. Dump onto parchment lined cookie sheet and bake, usually about 15 minutes (but a lot depends on the oven). Pull when leaves are brown and crispy.
- Repeat until all the kale you want is complete.
- We find that we can only do two batches before having to replace the ziploc baggie. Otherwise, the seasonings are too strong.
- Usually, one full baggie correlates to a full average sized cookie sheet.
- We find that a grocery bag of kale usually makes two batches.
- We let our kale sit at room temperature for two days before baking it recently. It worked even better; we will try this again next time.