The rest of our relaxing Sunday was spent chasing Anna and cleaning up after she unpacked anything in her reach.
For dinner I made tomato soup, grilled cheese and kale chips. Both Brady and I had forgot how much we love kale chips. They are the perfect blend of crunch and chew!
Kale Chips
- 1 large bag of precut kale (or a bunch of kale torn into bite sized pieces
- 2 T. nutritional yeast
- salt
- 1-2 T. EVOO
- Lay washed and dried kale onto a cookie sheet.
- Drizzle with EVOO then sprinkle with salt and nutritional yeast
- Bake at 400 for 10-12 minutes until the edges brown.
- Scarf down right from the cookie sheet, or use a croutons in your soup!
I loooove kale chips! I plan on introducing them to my students at my next month’s cooking class!