Rainy and lovely.
Yummy breakfast featuring home grown goodness was eaten.
A walk in the rain was had, puddles were jumped.
Bath, book, and tea were enjoyed. (In our lovely claw-foot tub, with a view!)
Paintings were painted.
Kale chips were eaten.
And shortly homework will commence. (Not so lovely, but it must be done.)
These kale chips are pretty much the same as Cheesy Nacho Spinach Chips, but I prefer using kale from time to time. Kale is thicker and easier to work with than baby spinach. It is also not as fragile, and is better to use for travelling (lunches, parties, ect).
Cheesy Nacho Kale Chips
Measurements will depend on personal taste and amount of kale.
Bunch of clean, dry Kale (With stems removed)
Oil (Olive, Grape Seed, ect.)
Pinch of Salt and Pepper
1. Pre-heat oven to 350°F.
2. Add kale to a large bowl. Add enough oil to lightly coat the kale, but not drench. Stir until evenly coated.
3. Add seasoning, gradually while mixing.
(For seasoning I used about even amounts of garlic powder, cumin, and chili powder, more nutritional yeast, and a little salt and pepper .)
4. Lay one layer of kale on a parchment paper lined baking sheet. You don’t want to have kale overlapping or it won’t dry out evenly.
5. Bake for 10 – 15 minutes. You’ll probably want to check on them at about 8-10 minutes, and after that keep an eye on them until they’re crispy!
Baking will depend on your oven temperature, we recently moved and I now have to turn my oven much lower than 350°F. So if you think you have a hotter than average oven, I would lower the temperature to about 300°F and check on them at 6-8min into bake time.
Ps. Isn’t this kale awesome!
It’s called Lacinato or Dino kale (nifty name!). I picked it up at a farmer’s market while visiting my parents. A nice change from the regular curly kale sold at the grocery store!