kale chips

hi, sisters. so it's quite evident i've been slacking in the cooking department with the lack o' blogging. 

i promise we're not starving here, but who really needs to blog about quesadillas, grilled cheeses, or spaghetti? my cooking rut doesn't want to budge.

plus, i keep making the same chocolate chip cookies that i already blogged about long long ago. 

however, amidst all the "KID FOOD" i plate 3x/day, if not more, i love to have myself some roasted veggies in the fridge to gnaw on. on these cold days, hot veggies fit the bill.

i throw a couple pieces on the boys' plates and pile my plate up, add whatever meat we're eating, etc. etc.

you get the drill.

any veggies you want cut up to be about the same size (brussel sprouts take a tad longer).
drizzle olive oil, salt, pepper, and roast at 350 for about 15-20 min.

anywho, today i bought some kale...a somewhat bitter tasting green, but uber good for you. 

at whole foods, they sell "kale chips" that are super yummy and healthy, but too expensive 

(like everything else in that darn store).

so i made some "kale chips". now don't even compare these to potato chips at all, but let's just say it's a guilt-free way of munching on something when you're craving salt. 

i dare ya to "try this".

baked kale

1 large bunch of kale

3 tablespoons olive oil (just make sure each leaf has oil on it to make it crunch)

kosher salt and/or parmesan to taste

heat oven to 300 degrees. pull kale leaves from the stem; discard stem. tear leaves into 3-inch pieces and place on rimmed sheet pan. toss with oil and rub to evenly coat each leaf. arrange in a single layer and bake until crisp, 20-25 minutes. let cool, then sprinkle with salt and parmesan to taste.

okay, now onto the rich and creamy and non-kale-ish thanksgiving recipes!!