snack

Yes, kale chips. Don’t be scared – they are delicious. Seriously.

I know these have been around awhile, but I am just now getting on the bandwagon. I’ve been busy lately. Ya know…getting married, going on a dreamy honeymoon, redoing my kitchen. New kitchen! It is brand new and gorgeous I am no longer embarrassed to have dinner guests over. So in they come!

These kale chips are an amazing treat to serve with appetizers. The first thing everyone says upon seeing a huge bowl of these is, not surprisingly, “what is THAT?” And once I respond “oh, those are kale chips, give them a try” I see fear on their faces. Fear. But then they bravely give them a try and an onslaugh of questions begin. KALE chips? How did you do this? I need the recipe. How did you get them so crispy? These are amazing. How did you ever think of these? Why haven’t I had these before?

And the next thing you know the entire bowl is gone.

Interestingly enough, once baked these kale chips become very crispy yet extremely delicate. Do not forcefully jam your hand into the bowl and grab a palmful of them. They will practically disintegrate. Instead, grab one at a time, gingerly, with respect. And when you place it in your mouth you will notice them almost melting onto your tongue. They are incredibly light, making it easy to eat 75 chips in one sitting. But it’s kale!

In my personal opinion these chips are genius. Turn a nutrient-dense dark green leafy vegetable into a crispy snack that you can actually feel zero guilt about eating? Win-win people. Not only will these be the topic of conversation at your next dinner party they will give your guest something interesting to look at with each bite.

Each chip is like a piece of art.

Here’s what you will need to make a large bowl of chips…

Recipe

1 large bunch of kale (with the curly tops)

1 tbsp extra virgin olive oil (approximately)

kosher salt

pinch of pepper

(garlic powder, cayenne pepper) optional alternatives

Method

Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.

Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.

Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.

Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.

Spread the leaves out into that single layer I was talking about, don’t overlap or overcrowd. Bake in the oven for 11 minutes.

Allow kale to cool slightly then gently arrange in a bowl or on a platter.

Kale Chips

Author: Feasts And Fotos

Ingredients

1 large bunch of kale (with the curly tops)
1 tbsp extra virgin olive oil (approximately)
kosher salt
pinch of pepper
(garlic powder, cayenne pepper) optional alternatives

Method

Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.
Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.
Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.
Spread the leaves out into that single layer I was talking about, don't overlap or overcrowd. Bake in the oven for 11 minutes.

It’s a challenge to find a healthy snack, something that tastes good and satisfies your hunger. Of course, granola bars come to mind immediately as a healthy, portable snack however many of them either don’t taste so great or they are filled with unnecessary sugars. That puts the ‘healthy’ granola bar in line with a candy bar. Not healthy.

I have been making my own granola for years, why on earth I never actually took things a step further and made granola bars is beyond me. But the time has come. Healthy snack desperation has led me here.

I set out to make a tasty bar that doesn’t have much sugar in it – the only sweetener is from honey and the dried fruit. No other sugar is added to these bars. I remember that Ina Garten had made granola bars so I decided to consult her recipe first. She’s my go-to girl. But as many of us know, my go-to girl loves butter and sugar! So this recipe is based on hers (loosely). I made several adjustments.

These granola bars are mostly crunchy yet slightly chewy – a perfect mix. They crumble just a bit and are not overly sweet. In fact, they are not really sweet at all. Just satisfying.

The next time you want to reach for a healthy snack, grab one of these babies!

Here’s what you will need to make approximately 12 bars…

Recipe

2 cups old-fashioned oatmeal (not instant)

3/4 cup sliced almonds, roughly chopped

1/2 cup chopped walnuts

1 cup shredded coconut

1/2 cup toasted wheat germ

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8×10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.

Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 – 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).

Reduce the oven temperature to 300 degrees F.

Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Now it’s time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don’t neglect the corners.

Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

I individually wrap each bar in plastic wrap and store in an air tight container. The bars will soften up a touch once stored this way.

Granola Bars

Author: Feasts And Fotos

Ingredients

2 cups old-fashioned oatmeal (not instant)
¾ cup sliced almonds, roughly chopped
½ cup chopped walnuts
1 cup shredded coconut
½ cup toasted wheat germ
⅔ cup honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
1½ cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8x10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.
Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 - 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).
Reduce the oven temperature to 300 degrees F. Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Now it's time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don't neglect the corners.
Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.