Today’s big discovery? Pre-cut bagged kale at Trader Joe’s! I’ve bought several bunches of kale with good intentions to make kale chips, but I get busy, forget about it, and then when I finally get around to it, I find it’s morphed into a soggy mess. No more using laziness as an excuse to make a batch!
Great thing about kale chips, you can season them however you want. Today’s lunch is tomato soup, so something on the cheesier side sounded good. I rummaged through the fridge and pantry and found some parmesan, garlic powder, salt, and parsley. Perfect! These are amazing on their own or dipped in soup. And super easy to make!
Parmesan Kale Chips
- 1/2 bag of pre-cut kale (check for and remove any stems)
- 1 Tbsp. Olive Oil
- 2 Tbsp. grated parmesan
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- sea salt to taste
1. Heat oven to 350°F. Coat baking sheet with non-stick spray or line with parchment paper. In large bowl, toss together kale, olive oil, garlic, parmesan cheese, parsley, and salt. Make sure kale is well coated.
2. Spread leaves evenly on baking sheet. Bake for 10-15 min until edges start to brown. Check often, removing finished chips as needed.
I may be digging a little deep for this one, but with being out-of-town for the marathon all weekend and not having a chance to go grocery shopping, cut me a little slack. I was excited to find a new use for the apple butter I whipped up earlier this month beyond toast, pb&ab sandwiches, and on crackers with a little cream cheese. I was craving something sweet after dinner, but was way too tired to put the effort into baking, so I when I saw the cup of Greek yogurt and the apple butter sitting next to each other, a little light bulb went off in my head. In reality, it was probably the fridge light deciding to go the way of ALL the batteries in ALL of my smoke detectors, but the result was pure genius. Add a spoonful or two of apple butter to vanilla Greek yogurt, stir together well, and VOILA! Cinnamon Apple Greek Yogurt. Easy as apple pie…. mmmmm…. apple pie……