I’ve had kale chips a few times, but have never made them. I had half a bag of kale leftover from a soup I made last week and needed to use it up. I reviewed my usual blogs and Pinterest – combining many ideas into my own. This is what I did:
- Tore up kale to fairly uniform sizes. Removed any thick stems/ribs.
- Drizzled the kale with a little garlic infused olive oil, sprinkled with some fresh ground sea salt.
- Baked at 350 degrees until crispy. This part was tricky. I stirred it around a bunch and kept a close eye. Crispy to burnt can happen quickly!
- Just before it’s all crispy, sprinkle with some parmesan cheese.
- Back in the oven until cheese is melted and kale is all crispy.
This took a lot of babysitting – but Hubby and I devoured the entire pan in seconds!
I knew I was making chicken and beef chili for dinner – so I decided to try something vegetarian for lunch. I don’t usually cook at lunch time, but I figured the leftovers would be good for work this week. I actually made 2 dishes (what can I say – I feel the need to try everything in my Skinnytaste cookbook!!).
The first dish was a potato and chickpea curry. Gina doesn’t have this one on her blog – but someone reposted it here. This blogger rated the recipe a B. I would agree – not the best Indian recipe I’ve had, but low calorie and chock full of good stuff. I didn’t have it with rice (although my son did and liked it that way). I did splurge on a piece of naan. 🙂
The second dish was OUTSTANDING. I will definitely be making my cauliflower this way again. It was a simple roasted cauliflower – but it was tossed in some cumin and turmeric. The recipe called for garlic and olive oil – I decided to save some time and ingredients and use my garlic infused olive oil. It was roasted very high – 450 degrees. But oh my goodness – it was good! This one was also only in her cookbook.