Friday, March 30, 2012


More often than not, I find myself going through my fridge, frantically trying to figure out recipes for food that is about to go bad.  This happens way too often in my house because I never have a plan of attack at the grocery store.  I shop with my heart and not my head...or rather, my stomach.  And then my refrigerator and my trash can get to eat all my food because of my poor planning.

I bought a lovely bunch of kale (you know how much I love kale) and let it sit in my fridge for 2 days before I noticed it had that not-so-fresh feeling.  I had been hearing a lot of things about kale chips, and so I decided that this was my kale's purpose in life.  To become a kale chip, so delicately crisp and vegetably tasting.

Here's What You Need:
1 bunch of kale
Olive Oil
Kosher Salt

Here's What You Do:
Preheat your oven to 350 degrees.  Coat your kale with olive oil, just enough so that all the leaves are glistening.  Don't overdue it.  Salt your kale and toss so that all the leaves are coated with oil and salt.  Bake for about 10 minutes, turning half way through.  They are finished when the leaves JUST start to brown and your kale is crisp.

These taste good and give you that same crunch you're looking for in a potato chip.  Try it.  Especially if you're trying to get a bikini body, which I am.  Wish me luck.    

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