Tuesday, September 21, 2010

Kale Chips

Kale Chips - kale, olive oil, and garlic salt
I"m not sure what it is about kale chips but I love'em.  Which is saying a lot since I don't usually seek out veggies - I'm more of a sweet/fruit type of gal.  Kale chips can be seasoned any number of ways but tonight I went with the simplistic approach.  When baked in the oven, the kale turns light and crispy.
Kale ready for the oven
Wash kale and remove the larger spines and tear into large pieces.  Place on a large sheet pan, drizzle with olive oil and sprinkle on some garlic salt or just plain salt and pepper.  Roast in a 350 (mediume) degree oven, checking every 10 minutes or so and stirring the kale around.  After about 20 to 30 minutes, the kale should slide around the tray and sound "cripsy".  Serve hot, warm, or cold.  Take care not to burn the kale - whew, it's nasty.

Bento boxes for next day's school lunches
We had a few dinner and lunch left-overs that went into 3 bento boxes for next day's lunch - fish sticks over rice, pita bread, carrots, Larabar, and juice.  School lunch is production.


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