Attack Of The Giant Kale Chip

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Kale ChipsMilestone moment – This week I attended my 10th yoga class! The studio gave me a pamphlet at my first intro class about their karma points and wristband programs. I get 10 karma points per class that add up and eventually lead to discounts. Discount is one of my favorite words!

They also hand out colored wristbands based on how many classes you’ve attended. The first wristband is awarded at 10 classes and they say it’s the hardest one to get. I’m betting at this point they’re right because it took me 3 months to achieve. It’s a big thing when they hand them out. They announce your name at the beginning of class, tell what wristband you are getting, and what it represents.

This wristband is red and represents persistence and determination. I think it describes me pretty well, not necessarily about yoga though. šŸ˜‰ I’m surprised that I really enjoy the classes and look forward to them several times a week. My lunges are extremely less stiff (sorry about the bad grammar) which is thrilling.

It’s also 60 – 90 minutes of forced mental relaxation. Seriously. I didn’t say physical relaxation because I still haven’t reached that point. Mentally though I don’t have to think. I have to just focus on what the instructor is telling me to do and what I’m feeling. Pressure in the outside of my left foot, or tighten my core and reach up not back, or press my ankles towards each other.

It’s nice to have guaranteed time each week that I don’t have to think. In honor of simplicity, I decided to make kale chips this morning after yoga class. Kale is that frilly stuff that you always see decorating all you can eat buffets. This time we’re actually going to eat it not decorate with it. Kale chips are an interesting concept and I was quite surprised. I think I ate my weight in them since they were so good.

Kale Chips

  • 1 Big Bunch of Kale
  • Non-Stick Spray
  • Garlic Salt

Preheat oven to 350 degrees. Wash your kale and pat it dry. Cut the tough rib out of the center of each kale leaf so that you are only left with the curly leafy parts. Tear the leaves into chip sized pieces and spread in a single layer on cookie sheets. My bunch covered three cookie sheets.

Spray with non-stick spray lightly until the leaves are slightly shiny. You can also toss in a bit of olive oil instead if you’d like. Sprinkle with garlic salt or spices of your choice. Bake at 350 degrees for about 12 minutes until the chips are crispy. Watch them so that they are crisp but not burned. Eat for a snack!

These would be good with cayenne pepper for spicy chips or maybe cinnamon and sugar for sweeter chips. Have you ever tried kale chips? Can you chip other veggies? Hmmm, carrot chips maybe?

PS – I’ve been cooking up a storm lately and have a bunch of recipes coming this week.  Stay tuned!

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