I’m up at the crack of dawn everyday. Not necessarily because I want to. Zoey usually starts meowing and clawing at her and Tigger’s room door between 5 and 6. Mind you this is the cat that runs and hides beneath the bed for the slightest threat, real or imagined. But after being locked up without food, I guess she puts that fear of hers on temporary hold. Like until her belly is full. The cat is an eating machine. Good thing for her I’m either already up myself or getting ready to.
What with writing, reading, researching, and spending time with Tigger and Zoey, I need all the energy I can get. I’m Type 2 Diabetic so have to keep those carbs to a limit. Something that really gets me over the hump are kale chips. My son, Zeke, introduced them to me several months ago. I’ve been hooked since. When Zeke cooks them there’s a delicate balance of crunchiness, saltiness, and chewiness. The chewiness comes from the olive oil he massages into the leaves. It only takes a little bit of sea salt and you have a snack that make you want to smack, well, you know who.
Crispy Baked Kale Chips
1 Bundle of Kale
2 tablespoons of extra virgin olive oil
1 teaspoon of sea salt
Thoroughly clean each kale leaf under water and dry them.
Large bowl and pan ready.
1. Preheat oven to 340 degrees F.
2. Fold kale leaf together and slowly tear off the stem. Now tear each kale leaf into small individual bite size pieces and place them into a large bowl.
3. Drizzle 2 tablespoons of extra virgin olive oil and sprinkle one teaspoon of sea salt over bite sized kale. Proceed to massage the kale together for 2 minutes in the bowl.
4. Once finished lay them on your baking pan with a little room available between each piece. Now place pan into oven and cook for 12 minutes or until brownish green.
Serve and enjoy. Let me know what you think.