Now I get why the bosses of Quick Stop wanted to spell it “Kwik Stop.” Because intentional spelling mistakes are FUN!
All right. Does anyone out there have a Cavehusband who gets cranky when he’s hungry?
Yeah, me neither.
But if I did, I’d make him Kale Chips.
I’ve been thinking about Kale Chips since my girl over at Iron and Spice raved about them. But they seemed a little too good to be true. And truly, unless you hit the Sweet Spot and cook them to the exact perfect delicate crispness, you’re liable to have a soggy mess. The SS seemed to be approximately 16 minutes at 350 degrees, with a small-ish dash of oil.
Start with a bunch of Kale. Grip it & rip it. Place a big handful of the shreds in a large bowl so you can really get it coated with about 1 Tbs. oil (olive, grapeseed, whatevs. NOT vegetable oil). Add a liberal amount of pepper and garlic salt.
Spread on a piece of parchment paper over a cookie sheet.
Bake at 350 for about 15-17 minutes. The goal is to end up with airy, delicate “chips” that make a delightful, light crispety-crunch sound as you eat them.
This batch was just a leeeetle too oily, but the small-ish “chips” turned out just right. The texture is what makes these really fun, in my opinion. Once I get a good handle on perfect Kale chips, these will be a great movie-night snack, or a Christmas gift to the mailman. (Come on, if anybody knows how weird we are, it’s the mailman, right?)
Balanced Bites Podcast #429: Weight loss, hormones, functional lab testing and health with Tina Haupert
Listen on Apple Listen on Spotify #429: Tina Haupert is a Certified Nutrition Coach, Functional Diagnostic Nutrition Practitioner (FDN-P), root cause protocol consultant, certified personal