So for those who don’t know, this post is being written by an official University of Guelph alumni!!! I was hooded and have my piece of paper and everything!
And now I present, another way to eat kale. I was able to pick up a giant bunch of kale the other day at No Frills and then had to find a way to use it up when I got home from work today. This isn’t getting us any closer to actually having dinner, but it made a good snack. The thyme I used came right out of the pot on the deck. Herbs are such an easy and healthy way to spice up your dishes and they’re super easy to grow too!
You’ll also notice (hopefully) a huge improvement in the pictures in this post. I’m now using a beautiful new camera that is so much better than the 10-year old Kodak EasyShare I was using before.
As always, if you like what I’m doing, share it around and don’t forget to like me on Facebook!
- 1 large bunch of kale (should yield 8-9 cups of leaves)
- 1 1/2 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp salt + extra to taste
- 1/4 tsp pepper
- 1 tbsp fresh thyme leaves
- Preheat the oven to 350F.
- Remove the kale leaves from the stems. Try to get “chip-sized” pieces (think potato chips).
- In a mixing bowl, combine the kale with the olive oil, paprika, salt, pepper, and thyme. Toss until everything is evenly coated with either salad tongs or your hands.
- Spread 1/4 of the kale on a non-stick baking sheet in a single layer.
- Bake each batch for 15 minutes, or until the kale is crispy but not burnt.
- Let cool and enjoy!
- Store in a air-tight container once the chips are completely cooled down.