Wash and completely dry one bunch of kale. Tear the leaf part into chip-size pieces (do not use the thick stem part). Toss the pieces with about a tablespoon of olive oil (don't use too much oil) and some sea salt (or whatever seasoning your heart desires). Spread onto a cookie sheet spacing out the chips a bit and bake at 375 for 10-15 minutes or until crispy, but not burned. So far I've over-seasoned one batch and under-seasoned another. It's kind of a trial and error thing. To me they taste like roasted pumpkin seeds and are super addictive!
This is a short menu week for us and we still have one last game of t-ball so easy meals are on the list.
- Swedish Meatballs with Mashed Potatoes
- Fish Tacos
- Pizza
- Firecracker Enchiladas (left-overs in the freezer)
- Sub Sandwiches with Chips and Fruit
