I take directions pretty well.
Like the time my dad told me not to close my eyes while catching pop flies and then I did anyways and it hit me right in the face and then he only had to tell me one more time not to close my eyes before I actually listened and forwent a softball to the mouth.
See? I’m smart, if you give me time.
So when I recently confessed to my friend Michelle that I’d never made kale chips and she said, “dana GO MAKE KALE CHIPS RIGHT NOW,” I listened.
Well, initially I forgot. But then a couple weeks later when I saw fresh kale at the store I remembered Michelle’s directions and went straight home to make chips…like, three days later. So technically I did listen. It only took me two weeks and some change, but I got there.
Now that I’ve made kale in chip form I don’t know why I’d have it any other way!
They come out so light, crispy and flavorful – I much prefer them this way over raw. This doesn’t mean kale chips replace my love for tortilla or pita chips, because, come on. But they are incredibly delicious and much healthier than their fried counterparts, so they get major healthy kudo points for that.
Kale and Black Bean Nachos
vegan | makes 1 serving
3 cups washed, dried and chopped kale
salt, pepper & cumin
1/3-1/2 cup cooked black beans
1 small sweet potato, baked and chopped
Method Preheat oven to 375. Place kale on a baking sheet, drizzle with olive oil, and season lightly with salt, pepper and cumin. Bake for 15 minutes, tossing once and being careful not to overcook. Plate kale and top with beans, sweet potato and salsa. Dig in!
Oh me oh my! This is so delicious and insanely healthy!
The chips make a nice crunchy, base layer, the beans and sweet potato complement each other perfectly, and the salsa brings the spice factor. If you’re not vegan, adding sour cream or greek yogurt would be a good idea at this point. But it’s delicious without as well.
I think I have a new favorite lunch meal, and I can’t believe how ridiculously healthy it is.