Today’s post is one such snack option. Kale Chips. I never thought I’d love it as much as I do. I’ve had the option to cook with Kale only in the last couple of years. I’ve not tried too many Kale recipes so far. Just this Skillet Breakfast Hash and now these Kale Chips. I’ve made them both a few times and we love them. That is how I knew, I had to share these Kale Chips with you. Kale is really good for you. They are choc full of antioxidants. These are baked and I can’t tell you how delightful they are to snack on. You have to try it to believe it. What I love is that the options for the seasonings are endless. I have a soft spot to this Spicy Masala Chaat Seasoning. It is a little tangy, a little salty and a little spicy – just perfect. And its such an easy recipe too. All you do is prep the leaves, sprinkle the seasoning over, toss and bake. So what are you waiting for? Try it out. You’ll definitely want to make it again.
You can watch the recipe here –
1 bunch of Kale, washed and shaken dry
1 tbsp olive oil
1/2 tsp Kashmiri chilli powder or to taste
1/2 tsp Chaat masala, or to taste
Salt, to taste
Preheat the oven to 180ºC.
To prep the Kale leaves, break the leaves into smaller chip size portions, discarding the tougher stem.
In a small bowl, mix the olive oil, the chilli powder, chaat masal and salt together.
Drizzle this over the the kale leaves and toss well to make sure all the leaves are coated with the spices. Its best to do this with your hands. Rub the leaves gently to get the seasoning in the little nooks and crannies.
Either line a baking tray with some parchment paper or lightly spray with some oil
Arrange the kale leaves in a single layer on the tray.
Bake for 10-15 minutes or till the leaves are lightly browned.
Keep a close watch on the leaves as they can go from just right to burnt very quickly.
Take them out of the oven and let the chips cool completely before eating. They crisp up as they cool.
Sit back and enjoy.
Pin now and enjoy later!
So to ease back into the flow of things, this will be a quick post. The recipe also is a quick one, super simple to make. Infact, you can barely even call it a recipe, but the results are so very good, I will go ahead and post it here to share with you. If you haven’t tried out sweet potato fries yet, trust me, you really should. Even my beloved husband, who doesn’t care much for the sweet potato (he calls it a sweet mush / baby food), loved it and actually requests for these fries every once in a while.
There are a couple of things to keep in mind here. You could peel the potatoes, but I leave the skin on. Just give it a good wash and scrub and you are good to go. Also, size of the fries will make a difference. The thicker you cut it, the longer it will take to cook. The thicker sized fries will still be soft and fluffy. If you are like me and love a little crunch in your life, cut the fries thin. It cooks quicker and caramelises a little and is super delicious, not to mention perfectly crunchy.
This fries are a much more healthy version that the regular potato fries and are great either as a snack or as a side to a big roast dinner or holiday meal too.
Sweet Potato Fries
1 large sweet potato, washed
Salt, to taste
Freshly crushed black pepper, to taste
A drizzle of olive oil (about 1 tbsp)
Preheat the oven to 200°C.
Cut the sweet potato into fries.
Drizzle a little olive oil on a baking tray.
Place the sweet potato, salt and pepper on the tray and toss to make sure everything is well coated. You can add a little more olive oil if needed.
Arrange the potato pieces in a single layer.
Bake for 15-20 minutes, turning the pieces once at the halfway mark.
Keep an eye on your oven from time to time. It may not need as long in your oven. Also this time will depend on the size of the pieces. So keep an eye on it the first time you make this.
When it is done to your liking, take it out of the oven.
Serve hot and enjoy!
1 flour tortilla
Crunchy peanut butter
1 banana, sliced
Dark chocolate chips
A knob of butter
Spread some peanut butter on the tortilla.
On one half of the tortilla arrange the banana slices and sprinkle the dark chocolate chips over.
Fold the empty half over and press down lightly to make sure the peanut butter can do its thing and get everything together.
Add a knob of butter in a pan and over a low-medium flame toast the quesadilla till it gets nice and crunchy.
Then add another knob of butter to the pan and carefully turn the tortilla over to the other side and let it crisp up nicely.
I cut it into three wedges just to make it easier to handle.
Serve up…. and oh, please proceed carefully, the melted filling is hotter than you think it would be.