Tag Archives: kale

How to Make Your Own Organic Kale Chips!

Kale ChipsI have fallen into the kale chip craze, and I may need a rehabilitation program to get over how amazing this snack is. I wasn’t sure if I would be a fan of the crispy version of the bitter “super food,” so I journeyed to my local grocery store to purvey their selection of kale chips.

One brand was a curry flavor and did not look appetizing. Next, I found a vegan cheese version called Brad’s Raw Leafy Kale Chips. This one looked yummy, plus they were on sale, so those came home with me. As I was cooking dinner that night, I popped open the box and started munching on these leafy chips … and to my surprise, they were delicious! I was surprised by the flavor and how addicting they were. I nearly ate the entire box while making dinner!

While I was impressed with this crispy delights, I was not impressed with the price tag of nearly $8 per 2.5 ounce box. So, I did what any modern urban hippie girl does … she makes her own. Now, this was my first stab at it. I’m sure I could improve the recipe, finagle with with type of kale leaf, change up the spice blend, but I have to say … I am pleased with my first batch, and have been happily munching on my green crisps ever since.

What you will need:

  • one bunch of organic kale, any kind
  • olive oil
  • salt
  • pepper
  • garlic powder
  • smoked paprika
  • nooch
  • cooling racks

The Method:

  1. Preheat oven to 175 degrees F
  2. Wash kale leave thoroughly. Trim off large stems/ends. Dry leaves as best you can.
  3. I left my leaves whole since I have a very curly kale to work with. But you could tear the leaves into more bite sized-pieces.
  4. Put kale into a large bowl and drizzle with a bit of olive oil. It does not take a lot of oil to give the kale a good coating.
  5. Lay your leaves out in a single layer on the cooling racks.552
  6. Sprinkle with desired spices. I did two difference versions: 1. salt, pepper, nooch 2. salt, pepper, garlic powder, smoked paprika, tiny bit-o-nooch.
  7. Put the racks of kale into the oven for 2-3 hours. I think about 2.5 hours was the best for my chips … just keep an eye on them. You can check for done-ness by sampling a small edge. You want them crisp, but not too crisp.560

I will have to say – both flavors are phenomenal, and you can come up with a million more flavor combinations.

This is something that you can easily make while you’re studying, cleaning the house, or just relaxing for the evening.

If you’ve ever had en experience with kale chips, please comment below. Did you like them/not like them? Have you ever made them yourself? Let me know – I would love to hear your experiences.

Until next time, I send you peace, love, and good energy.

~Sharon

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Hearty Chickpea & Veggie Salad with Tahini Dressing

I have said it before and I will say it again: I hate salads! I don’t really know why … they taste good. I suppose it is because I find chomping on a bunch of leaves less-than satisfying. Thus, I have been on a very serious quest to make a salad that I want to eat … not just something I “get through.”

My Sweetie has always told me that I have to put fun toppings on it so I will eat it. Well, I took his advice and swapped it. I have created a salad that is MOSTLY toppings with salad leaf sprinkles… yeah … you read that right. My creation could have a hundred or more variations to suit your tastebuds …

What you will need:

  • a giant bowl
  • a can of chickpeas, drained and rinsed (I use an extra-large can – or you could use two cans if you like chickpeas as much as I do)
  • avocado, chopped
  • a large tomato, chopped
  • a large cucumber, chopped
  • kale, spinach, or you leaf of choice
  • fresh herbs such as parsley and cilantro
  • goat cheese crumbles to garnish
  • flax seed to garnish
  • other yummies: broccoli, seeds, nuts

Tahini dressing:

  • 1/3 c. tahini
  • 4-6 T. of olive oil
  • 1 lemon, juiced
  • 1/4 c. water
  • salt & pepper to taste
  • other yummies (a pinch or two): cumin, smoked paprika, ground coriander, turmeric, garlic powder, cayenne

Assembly:

  • Whisk tahini dressing ingredients together in the bottom of the giant bowl.
  • Add chickpeas, avocado, cucumber, tomato, and herbs.
  • Tear small pieces of kale on top. (I used purple kale – YUM!)
  • Toss. Add goat cheese and flax seeds.
  • Boom! Salad of many toppings with a little bit of leaf. MAGIC!

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I find this recipe to be hearty, satisfying, and filling. It is also versatile because you can take what ever your favorite salad toppings are and turn them into the main event. Have fun salad-ing!

Until next time, I send you peace, love, and good energy!

~Sharon