A minimalist in most areas of my life, except the food department. I love food and eating, and am on an adventure this year to eat better and healthier than ever before. As much as I love food, I am all for simplicity in the kitchen – I like simple recipes with simple, whole food ingredients. I’ll be posting a few of my favourites in the coming months, so stay tuned!
Kale chips. So simple to make, so delicious and so healthy. What better way to get your greens in? I usually use an entire head of kale and end up eating it all in one day. Oops. I’m trying to get my three year old turned onto kale chips too, because he’s mostly repulsed by vegetables but will tolerate potatoes in chip form – so I figured why not give kale chips a try?
Delicious Kale Chips
- 1 Tablespoon of tahini
- 1 Tablespoon of extra virgin olive oil
- 1 Tablespoon of water
- 1 Tablespoon of freshly squeezed lemon juice
- 1 Tablespoon of apple cider vinegar
- 1 clove of garlic
- 1 head of freshly washed and chopped kale (think bite-size pieces, and be sure to remove the stems!)
Not only is this recipe simple, but even the ingredients are simple! Put all ingredients (except kale!) in a blender or food processor, and set to pulverize. Once everything is fully blended into a salad dressing-like consistency, pour over your freshly washed and chopped kale. Toss kale to ensure leaves have an even and thin coating of dressing on them. Line two baking sheets with parchment paper, and place kale on baking sheets, being sure to spread it out so that each piece has its own place on the baking sheet (if you have multiple pieces of kale lying one on top of another, kale will not bake well and may turn out soggy instead of crispy!). Place baking sheets in the oven and bake at 200 degrees for two hours – don’t be tempted to turn up the heat or your kale chips will end up brown in colour, rather than green. After 60-90 minutes, toss kale on baking sheets and place back in oven for final 30 minutes. When two hours is up, take baking sheets out and enjoy your kale chips! If your kale is not sufficiently crispy (or is still soggy) after two hours, don’t be afraid to toss it again on the baking sheet and bake for another half hour or so.