Chips

You know it’s a good day when you have absolutely no reason to change out of yoga pants. Our entire household is fighting some kind of gross cold that’s been going on for like 2 weeks. Nothing serious- just really, really annoying (I really need to invest in the Boogie Wipes corporation). Our big events of the day were a playdate at Clay’s house and a quick trip to Target.

After last night’s sugar-fest, I thought I would post one of our healthier favorites. I’m sure I’ve posted about these before, but it’s been a while… which is sad, because they are AWESOME.

Kale Chips.

Kale is tricky. It makes smoothies bitter, is a tad tough for salads, and there’s probably not a snowball’s chance in hell that I could get Jack to eat it in it’s normal form. BUT… he loves the chips.

All you do is wash and dry a bunch of kale leaves. I buy the big bag when I can find it (usually at Newflower) and then pick through to remove any tough stems. Make sure you dry the leaves REALLY well. A salad spinner works great for this.

Then spread the leaves on a rimmed baking sheet and drizzle with olive oil, seasoned salt, whatever you like. I always add a few generous spritzes of this stuff:

Bragg’s Liquid Aminos. I usually get questions whenever I post about it- tastes a lot like soy sauce (I actually use it on sushi, too) and you can find it at Whole Foods or any other natural grocery store.

Before baking:

Place in 375 degree oven and bake for 15-20ish minutes, shaking pan a few times throughout. This pan contained a lot of kale so it took a little longer to bake, plus I like the leaves extra crispy.

After baking:

I sprinkled a little grated parmesan on top, too. I swear, just as good as potato chips.

Our fridge is still crammed full of food from Sunday, so we had leftover pulled pork sandwiches and 7 layer dip for dinner along with the kale chips:

Kath has a great tutorial on kale chips here if you’re interested!

I think my cold would benefit from a little banana soft serve and some Teen Mom 2. Later kids.