Jack apparently had a very hungry day. His teacher called to ask if it would be ok to thaw some milk to give him in addition to his usual servings. We all have hungry days, and I figure if Jack is having hungrier than normal day there is nothing better for him than an extra feed of the most complete food he can eat. (And some fresh air on a walk)
Similarly, on my hungry days when I need quantity I try to go for a nutrient dense food like greens. Greens that stand in for chips? Even better. We are pretty big on kale chips around my house. Preparing them is really easy and this is barely a recipe but is definitely worth sharing.
- A big bunch of kale. Fresh kale really cooks up when baked so make sure you are generous and fill the baking sheet.
- Olive oil
- Sea salt
- Fresh cracked black pepper
- Preheat oven to 375 degrees.
- Wash kale and remove any of the tougher stalks.
- Dry kale thoroughly.
- Place kale on baking sheet with an edge. Drizzle kale with olive oil. Matt is more generous with his pours but make sure you aren’t too generous so that the kale gets soggy.
- Sprinkle kale with sea salt and freshly cracked black pepper.
- Bake for 10-13 minutes, or until lightly crisped. Keep an eye on them the first time you bake to get a gauge on your oven. These chips can burn easily!