Kale Chips

Today I am back in the kitchen after a four day trip to Monterey, California to see my nephew. I really enjoyed the redwoods in the hills above Santa Cruz, and the beach too. where he took us. It was great to bask in 75 degree weather before coming home to a high of 30 degrees with winds up to forty miles an hour. I believe it’s about the coldest day this winter when you figure in the chill factor. Where oh where is Spring?

I have been super busy all day but found time on my trip to the bank and post office to get groceries for a couple of projects I had in mind. I wanted to bake more kale chips even though it’s not a typical fast and furious recipe. The secret is to do kale chips when you are hanging out by the oven to turn the chips halfway. The most work is cleaning and seasoning the chips which took me about 15 minutes. After that it was 30 minutes in the oven and now I have great tasting kale chips for the next few days unless they are munched in one session of mad munchies fever!

As for the recipe it is simple. Wash, dry and cut into chip size pieces. Drizzle about a tablespoon or two of olive oil on the chips that are spread out on a sheet pan. Sprinkle your favorite seasoning salt, or plain salt on them. Grind some fresh pepper on them, or use something fun like red pepper, or jalapeno powder. Toss them around in the pan almost like tossing a salad to distribute the oil, salt and pepper. You can even rub in the oil a bit while tossing. Pop in the oven at 300 degrees.

green and gorgeous kale

Turn the chips and arrange so they are not touching after 15 minutes in the oven. Rotate the pans at this point. Turn heat down to 250 degrees and cook until crisp(about 15-20 minutes) then remove from oven to cool. Now you have great tasting, healthy kale chips for lunches and snacks. They go great with red wine!

Hello Kitty timer says “15 minutes, then turn the chips”

So give slow food a try if it fits your schedule, it’s worth it once in a while.

snack time