Kale. In it’s purest form. Beautiful to look at, but I wouldn’t exactly eat it in a salad.I enjoy this superfood best when baked, marbled with the olive oil, salt and pepper trifecta, and kicked up a notch with some seasoning. Because we’re in the height of barbecue season, and I’ve got a fever for the flavor of a smoky sweetness today, my daily kale chips are seasoned with McCormick’s Smokehouse Maple Barbecue Seasoning.
Making kale chips over the past few months on a daily basis has really taken some getting used to. I have to be in the same room with a timer on for 12 minutes, with the oven on at 400 when I put in the kale. I’ve burned quite a few batches before I realized the secret. And since I’m one of those “ooh, shiny” people who get distracted at the drop of a hat, I have to stay within earshot of the oven alert, as it is an exact 12 minutes that my kale chips are done to my liking.
Now, my liking might not be the same as yours, whether it’s texture, or flavor, but I can tell you this. I have lost quite a big of weight (20 to be exact this week), by just cutting down on the kinds of carbs and changing my diet to be more healthy, with fresh fruits and vegetables every day. Now don’t get me wrong, I love me some barbecue, but you have to make a healthy deposit in the bank every day, so for me, I choose kale. Baked kale chips are a perfect high powered snack with a flavor that you can pretty much change up every day, if you bake them yourself.
Not only are they cheaper than buying in the store, but I’ve looked at the label, and they have a very high fat content – with sunflower seeds as the main in ingredient which coated the chips. I know that shelf life is very important to a product that will be on a shelf, even if it is a limited shelf life, but I eat my kale chips fresh out of the bag every day – they don’t last long enough to have to worry about a shelf life – they are delicious!
To this. 400 degrees, parchment paper on a baking sheet – kale with olive oil, salt and pepper, and McCormick’s Smokehouse Maple Barbecue Seasoning. Mix it all together with your hand for one last tumble and press it down to it heats evenly, and make sure you leave ample space in between pieces to cook evenly. And voila!
Still getting the hang of blogging again and including my food photography (both Canon T4i and iPhone – whatever I have handy, but I prefer Canon!). If there’s something you’d like to see more of or have questions, please let me know in the comments. Follow me on twitter and instagram at @vickiesicnj. Thanks for reading!