I hope everyone had a great week. I finally feel like I ‘m getting back into the groove since getting the kids back to school after being home for three weeks of track out. It’s always such a juggling act isn’t it? And even now, after 3 attempts this morning, I am finally writing this post. It seems like every time I sit down at my desk, I get a “Mommy can you……?”. Literally as my butt hits the chair! Any who… Tuscan Kale Chips! A long-lost friend we re-acquainted ourselves with over track out. Kale Chips are super easy to make and has a fun factor for the kids as they turn that wet green leaf they eat it soup or salad into a light, salty, crispy chip.
Tuscan Kale Chips
1 bunch of Lacinato Kale
Pre heat oven to 275. Wash kale, pat dry with paper towel and remove from stems. Cut kale leaves into 1 1/2 inch strips. Place kale in a single layer on a rimmed baking sheet. Lightly toss with olive oil, salt and garlic powder. Using your hands, mix the oil with the kale, gently rubbing each leaf with the mixture. Bake on 275 for 15 minutes. Remove from oven, after a minute or two, use a spatula to transfer kale chips to a plate lined with a paper towel and let cool.
Kale: Top source of Lutein for eye health, high in vitamin K, chlorophyll, anti-oxidants, assists in body detox.
Make it Matter. – Andrea