When I first saw the recipe for Kale Chips, I immediately skipped over it because, I admit it, green chips don’t seem that appetizing at first glance. However, a friend recently commented on how tasty kale chips are, so I overcame my reservations, dug out the recipe and gave them a try. Guess what? My family likes them! My husband and I both thought they tasted somewhat like roasted pumpkin seeds; I love roasted pumpkin seeds; their yummy crispy goodness warms up a cold fall day. But we rarely make them because separating seeds from the slimy pulp is messy work, and the seeds get eaten up so quickly! Kale is readily available and doesn’t require separating seeds and pulp. Bonus! Kale can have a slightly stronger taste than pumpkin seeds; it only takes a handful to satisfy a flavor craving
There are many variations of kale chips. I have included a few variations below to get you started.
Baked Kale Chips
1 bunch of kale leaves, washed & dryed
optional ingredients: garlic salt, grated Parmesan, balsamic vinegar, seasoned salt
Preheat oven to 350 F. Tear the kale leaves into large chip-sized pieces, some shrinkage will occur. Spread over a well-greased baking sheet or a sheet with a silicone liner. Spritz with olive oil and sprinkle lightly with sea salt. Bake 10-12 minutes; edges will lightly brown, but should not be burnt.
sprinkle with grated parmesan & sea salt
spritz with balsamic vinegar and sea salt
sprinkle with garlic salt
sprinkle with seasoned salt
This was my Granny’s go-to recipe, the one that came with her to all the family gatherings. Other people have Green Bean Casserole at Thanksgiving & Easter; we have Gran’s Spinach. As children, many of us skipped this dish, but eventually we all came to love it. The cream cheese and sour cream combine with the bacon and spinach into a creamy, comforting experience. However, as she got older the horseradish got stronger, so we ate smaller and smaller portions. Maybe she did that on purpose so that she had more left over for later (it wouldn’t surprise anyone)! Since we don’t usually have horseradish on hand at my house, we substitute fresh garlic instead and enjoy Gran’s Spinach with a little less “kick.” For special events, it is a nice alternative to more commonly used vegetable dishes. This could also be served on crackers or crusty bread slices as an appetizer.
6 slices bacon
2 bunches spinach
1 TB grated onion
1/2 c sour cream
3 oz. cream cheese
1-2 TB horseradish sauce OR minced garlic (for a more mild taste) *optional* substitute fresh horseradish instead
Directions: Preaheat oven to 350°. Brown bacon & crumble. Cook spinach and onion according to directions on box. Drain. Soften cream cheese. Mix everything together & place into greased pan. Bake for 35-40 minutes. Happy Birthday Gran!