I can’t believe how long it’s been since my last post. I have been on holiday and haven’t stopped eating in 10 days! I am working on a post all about the amazing food I ate on vacation. Sadly, I left my phone on the plane, with all my photos and notes, so reconstruction is taking me a bit of time. I guess I wanted to leave a little part of me in Spain forever!
I recently taught a class for 12 year-old girls. We made Pasta Pesto with Chicken, Mozzarella Cheese, and Cherry Tomatoes, Caesar Salad, Spinach Lasagna Roll-ups, Quesadillas, Nachos, and Kale Chips. Can you guess which dish disappeared the fastest? The kale chips! Followed closely by the nachos!
The girls loved making them, enjoyed having a healthy snack and polished them off at lightning speed. I really enjoy teaching kids how to make nutritious foods for themselves and introducing them to new, delicious ingredients.
Recipes for these kale chips are all over the internet, but there are a few basic rules to follow (outlined in the directions). They’re really easy, crunchy, and taste great! Deb Perelman from Smitten Kitchen had a great idea: grind the chips to a powder and sprinkle on popcorn!
1 bunch kale (my favorite is dinosaur)
2 tablespoons olive oil
Kosher salt (add any additional dried spices you enjoy – cumin, garlic salt, hot pepper flakes, herbs de provence)
First wash, dry and remove the center rib from the kale.
Second, tear or cut the kale into about 2” by 2” pieces.
Third, pour about a ½ teaspoon of olive oil into your hands and rub it into the kale pieces on both sides.
Fourth, line a cookie sheet with a Silpat and make sure the kale is in a single layer.
Fifth, sprinkle with salt and bake low and slow. That means a 300-degree oven for about 20 minutes.