It’s not often that a meal FULL of veggies elicits a, ‘We LOVE this meal!’…from every member of the family. But that’s what happened last night. Bonus: we had just received a bunch of kale from our CSA (community supported agriculture) and it’s taken off in the garden. Kale chips are a fantastic way to go through a lot of kale and almost everyone likes them (even those who swear they hate kale). Our group actually fought over them last night.
Here you go:
- These are fast and make great leftovers. It’s also an incredibly flexible recipe. Last night I didn’t have bell pepper or cilantro, but I did have roasted sweet potatoes and some finely chopped kale so I swapped those in. You could add corn, spicy peppers, shredded veggies, etc. The rest of the family likes them as wraps, but I use the filling over a bed of greens and it’s a wonderful salad. Make a double batch because leftovers are great! To make the recipe even faster, pop a cup of leftover beans or rice in the freezer to pull out for this meal. https://www.melskitchencafe.com/crispy-southwest-chicken-wraps/
- These take about 5 minutes to prep and 10ish minutes to cook. The trick to crispy chips is not too much oil and spreading the leaves out on a baking sheet (flipping once half way through). I was nervous about the vinegar in this recipe the first time, but it’s great! Any kind of kale will work, but frilly varieties tend to cook a little faster because they don’t lay flat on the cookie sheet. http://www.geniuskitchen.com/recipe/kale-chips-110071
