Skip to main content

Crispy Kale Chips

I have been planning to make kale chips for years. I constantly see them coming up on my Pinterest board, and make a mental note to make chips next time I buy kale. Well, I bought kale, and it had been in my fridge for a couple days. I used some with my black beans the other day, but kept thinking 'What am I going to do with all this kale?!' At some point, I remembered my mental note about trying kale chips, and so I did... I made one batch with salt (for me) and one without (for the kids), and they both turned out perfectly crispy and delicious.  Here's my recipe for Crispy Kale Chips:

Crispy Kale Chips

Fresh Kale 
1 tsp Olive Oil
1/4 tsp Salt (optional)

Wash kale, and thoroughly dry. (I patted mine dry with a microfiber towel, so no water was left behind.)

Rip into bite sized pieces (about 1 - 2 inches). Only use the leafy parts - do not use the stalks.

Toss kale a bowl with olive oil. Make sure each leaf is covered in oil. Use more oil if you have lots of kale leaves. (1 teaspoon coats about 2 cups of ripped up kale). 

Sprinkle with salt & toss to coat the leaves.

Lay kale flat on a non-stick baking sheet. Give each leaf their own space, so they don't touch each other and get soggy.

Bake at 295' for 20 - 25 minutes or until crispy.



Popular posts from this blog

A Lesson to Military Wives

Today I was writing about how lucky I am to be surrounded by so many supportive people, and it got me thinking. When I agreed to marry my now-husband, and move away from our family and friends, to live the military life, I didn't know what to expect. It was a big change, I was excited to be moving somewhere new with my husband and starting our family together; on the other hand, I was moving away from my support system, my family, my friends, my job. Everything I had spent twenty-five years growing with, that was once just a quick walk or drive down the road, was now a long drive down several highways, and a quick phone call away. That's scary, but do you know what? I am so happy I took that leap of faith with my husband. 
I love our life where we are, in our home, with our own little family, with our new friends, in a new town - this is our life. This is not to say I don't miss our friends and family back in our hometown, because I do, but I make the most of what is give…

Coconut Baked Tofu

Coconut Crusted Tofu is hands-down, my favourite way to enjoy tofu. I used to be a ‘tofu-hater’ until I tried fried Coconut Tofu for the first time, and since then, I have played with a recipe until I created what is now my go-to favourite for Tofu night. Here is my recipe for Coconut Baked Tofu:

1 Block of Tofu
Marinade: 3 Tbsp Soy Sauce 1 Tsp Chili Sauce 2 Tbsp Lime Juice 2 Tbsp Brown Sugar 1/4Cup Water 
Coating: 2 Tbsp Whole Wheat Flour 2 Tbsp Corn Starch 1 tsp Baking Powder 1/4 Cup Cold Water  1/2 Cup Shredded Coconut 1/2 Cup Breadcrumbs 
Instructions: Cut tofu into cubes or rectangles.
Press tofu between paper towels to squeeze out water. 
Mix the Soy Sauce, Chili Sauce, Lime Juice, Brown Sugar, and Water, in a shallow container.
Add tofu and ensure that each piece is sitting in the marinade. 
Let sit for 1-2 hours, flipping halfway to ensure both sides soak up flavour.

Preheat oven to 350’
In a small bowl, mix together Corn Starch, Flour, Baking Soda and Cold Water. 
In another bowl, mix t…

Sneaky Veggie Muffins - Toddler Muffins

These toddler muffins taste just like chocolate chip banana muffins, except they are loaded with vegetables! I love the pink hue the batter makes, and I love eating them even more. 
Here is my recipe for Sneaky Veggie Muffins:

Ingredients: 1 Small Beet (Peeled) 1 Carrot 1 Cup Spinach 2 Ripe Bananas 1/4 Cup Vegetable Oil 2 Cups Whole Wheat Flour 1 1/2 tsp Baking Powder 3/4 Cup Chocolate Chips
Preheat oven to 350'
In a blender or food processor, blend together the beet, carrot, spinach, bananas and oil. 
Pour into a large bowl then mix in the flour and baking powder until combined. 
Stir in the chocolate chips.
Scoop into non-stick or parchment lined mini-muffin tins, and bake at 350' for 20 minutes.
Let cool, and enjoy!