Good morning! The sun is shining today which means I’m in a BUENO mood! (I’ve decided I really do run on solar power…) It’s chilly, but I’ll take it as long as I get my Vitamin D fix 
I wanted to get the ‘recipe’ out here for you all on how I made the crispy kale because it was AWESOME and is an EXCELLENT way to get even more greens into your day.
As I’d mentioned, I purchased some kale to put into my green smoothies and salads. While I used to really like kale in my salads, something must have changed in my tastebuds because I picked all around it the other night. I recently received a gift subscription to Woman’s Day magazine, and happened across this blurb in the November issue (which I’d gladly link to if they’d have the recipe on their site, but as of yet I can’t find it.)
Their recipe was my initial inspiration (using just olive oil and some kosher salt) but I wanted to take it up a notch. So here’s how I TWEAKED mine:
- Preheat oven to 350 degrees.
- Wash and pluck all the leaves off of a full ‘bunch’ of kale and allow to drain/dry well. Make the pieces small (the bigger the leaves, the more ‘chewy’ they are after baking so next time I’ll definitely be making my leaves all small.)
- To a one gallon ziploc bag, I added about 1/2 a tbsp of olive oil, a couple shakes of garlic salt and a small palmful of grated parmesan cheese. Then I added the kale and gave the bag a good long shimmy & shake!
- I put down a piece of parchment on my baking sheet (again, I’m a lazy cook and like a FAST cleanup) and spread the coated kale pieces all around.
- Bake for about 15 minutes (check them often – there is a fine line between crispy kale and charred kale)
- Put in a bowl and devour!
I’ll be back later with the Monday Feats & Eats recap! Hope your morning is off to a great start!
– Shari B. =)
MMMM..I am so making that!
add THAT to my grocery list..THANKS for the how to!
OH, and I am so the same way with sunny days…Fall skies are beautiful..it REV’S me up!
oxoxox
[...] we have leftover mashed fauxtatoes (mmmm warm and comforty on a cold day) and the rest of my tasty kale chips! It was GREAT lunch! [...]
hmmm, I’ll have to try this. I love my home grown kale chopped and sauteed with olive oil, salt, pepper and chopped fresh garlic. Sometimes I add chopped mushrooms too. Have you tried kale that way? It’s also nice in minestrone soup.
Hi Joan! mmmm minestrone soup! Can I come live at your house? You cook a lot of yummy stuff! I haven’t tried my kale sauteed that way, so I’ll have to give a shot. I almost bought more kale today to make chips with again, but because it wasn’t on my list today I walked out of the store without it!