It has been an embarrassingly long time since I have posted. There’s been lots of exciting changes and events happening over at mainebelle, and I’ve been busy with work, projects and other adventures. I’ve missed writing here, though, so I plan to be posting with more frequency – thanks for your continued support!
Lately I’ve been trying to experiment with greens – when I eat kale, swiss chard or collards, I usually just steam them, add a dash of salt and pepper and eat them as a side dish. While this is great, it also tends to get a little boring. I had always wanted to try kale chips, so at the recommendation of Isabel over at Women’s Wellness in Portland, I decided to give it a go.
Kale chips are surprisingly easy to make and are delicious – they melt right in your mouth and it suddenly becomes very easy to easy to eat en entire bunch of kale in one sitting. One item to note – after you take these out of the oven, make sure they are completely dry and crispy. I put the top on the tupperware while they were still warm, which ended up making them soggy (still edible, but missing the crisp). Have you tried making chips with other vegetables?
Easy Kale Chips
- 1 bunch of organic kale (I used curly kale)
- 2-3 tablespoons olive oil
- Salt
- Pepper
- Garlic granules
- Brewer’s yeast
Pre-heat your oven to 275 F. Thoroughly wash the kale and cut into small, bite size pieces. Toss in a bowl with olive oil, salt, pepper, garlic granules and brewer’s yeast. I experimented with this combination and really like the flavor – the chips would also be great with just a bit of salt.
Spread the kale on a baking dish in a single layer and bake for about 20 minutes (turn over the kale after about 10 minutes). Make sure to keep them in until they are crispy and slightly browned, but make sure not to burn them.
Let cool and enjoy a delicious snack!
Spread the kale in a single layer on a baking pan
Just out of the oven
Bowl of crispy kale chips
