Kitchen Experiements: Kale Chips

Yummy!!

Fine, I'll admit it...I'm on a total kale kick. It is perfect to hide in foods for my little guy so he still gets his veggies. Plus, its nutritional facts are awesome. The most impressive fact I found was that per calorie, Kale has more Iron than beef (more benefits of eating kale). Alternate sources of iron is super important for my family since I don't eat red meat which spills over to the things I cook for Sawyer and John.
This week I decided to try Kale Chips and they are Oh My Word delicious, addictive and the best snack. I know I am a pretty adventurous eater so maybe I am over-hyping but I recommend trying them for a healthy snack. They remind me of flash fried spinach. I know they have to be good because John LOVED them...almost ate the whole bag. Sawyer hasn't tried them yet, he has issues with the way they look since it still looks like grass...

KALE CHIPS

INGREDIENTS

• 1 bunch kale (I use curly kale)
• Olive Oil (extra virgin oil oil)
• sea salt
• lemon juice - I added this for my flavor preference but feel free to leave out or use Parmesan

DIRECTIONS

1. Preheat oven to 300 degrees
2. Wash Kale completely
3. dry completely. I laid mine out on paper towels in stacks and let sit for an hour

dry completely!

4. cut off stems and cut into desired size for chips
5. In a freezer bag, I added a bunch of the dried, cleaned kale and poured in olive oil and lemon juice, toss until all leaves are completely covered. May have to do a few time to get the whole bunch

Toss to cover all leaves

6. After Kale is covered in oil/lemon juice mix, lay out on nonstick baking sheets and dust with sea salt (as desired). I had to use 2 sheets for the whole bunch
7. Bake for 8-12 minutes, they cook fast so check often. Do not let them burn! As soon as they look rigid and crisp, take them out. I took mine out at 8 minutes and they were perfect.

Crispy and reading to snack

Enjoy!

Kitchen Experinents: Zucchini Chips

I sort of made this recipe up after realizing I had a food day at work, I have made squash chips like this before but thought I would try it with zucchini instead. Nothing like Impromtu healthy creations.

Ingredients:

1 zucchini

1 cup parmesan

1 ziplock freezer bag

1 egg (I used 1/4 cup egg beater egg whites)

1 tablespoon garlic salt

1 tablespoon parsley

Step 1:  Preheat Over to 425. Slice up the zucchini in too thin pieces (I like them thin so they turn out crispy)

Step 2: In a bowl pour egg/egg beaters

Step 3: coat your zucchini slices with egg

Step 4: fill ziplock freezer bag with garlic salt, parley and parmesan

Step 5: Throw in egg-coated zucchini and shake up

Step 6: put chips on a baking sheet and bake for 15-20 minutes. I waited until they turned light brown and all of the cheese was melted

Step 7: Take out of the oven and add more parmesan on top if you desire (I sure did)