Bill and I played around with a few kale recipes, the first was sauteed kale with pine nuts. The second was kale chips. First round of kale chips was a complete disaster (on my part). Despite my ability to cook relatively well, I am also very skilled in the art of burning food. Yes it is an art, or at least I like to tell myself it is. So, kale chips round one, major burning, smoking, can’t breathe, choking, have to open all the windows and take the baking sheets outside, FAIL. Kale fail. Fall off the horse and get back on right? That’s just what we did. New kale, new oven temp, new cook time, success!
Kale chips are simply baked kale that has been cut or ripped into bite size pieces and tossed in olive oil, salt, and pepper. Simple, and tasty. They are a wonderful snack when you feel like munching, not to mention a great alternative to popcorn on movie night!
- 1 bunch kale, center rib removed and chopped into bite size pieces
- Olive oil to taste
- Light sprinkling of salt and pepper
- Preheat oven to 325.
- Rinse kale under cold water and dry on a dish cloth.
- Remove the rib that runs through the center with a sharp knife.
- Chop or rip leaves into bite size pieces and place in a large mixing bowl.
- Toss with a drizzle of olive oil, salt, and pepper.
- Arrange kale evenly on a cookie sheet.
- Bake for 12-15 minutes.
Now, since there has been so much hype lately with bacon, we decided to throw in an extra treat with this recipe. Baked bacon! Another simple, yet mouth watering recipe.
- Nitrate-free uncured bacon
- A cookie sheet and your oven
- Preheat oven to 400.
- Line a rimmed cookie sheet with parchment paper.
- Evenly lay bacon strips over parchment paper.
- Bake for 17-20 minutes, 15-17 if using convection.