I was going to post this recipe for kale chips and a recipe for tomato raisins at the same time. Something about “Kale Chips and Tomato Raisins” had a ring to it. But the tomato raisin post will wait for another day, as they are in the oven as I write this.
Just the fact that I am posting about making kale chips and tomato raisins hints at what I am doing food wise. In the book titled “Trying to Get Veggies in my Children” this was an exciting chapter! I barely got a taste before they disappeared. Loved, loved them! And this recipe could not be easier.
If this is what “mindful eating” is all about, I ‘m thinking it’s not so bad. I have always been an everything in moderation type of girl when it comes to food. If you look through my recipes posted so far you will see a bit of everything including a healthy dose of desserts. I can’t imagine sustaining some of the diets out there – don’t eat any bread, eat only lean protein, don’t eat any sugar at all and absolutely no wine. Look, if you want me to obey the rules of society as far as not killing someone don’t ask me to give up wine or sugar or…you get the picture. I do eat mostly lean protein, whole foods, vegetables and fruits, but I don’t cut any one thing out of what I eat. I will tell you that I don’t do a lot of processed foods. The only things I get from the frozen section of the grocery store are ice cream, frozen blueberries and frozen peas.
Also, chips make their way into my shopping cart. My kids love the satisfying salty crunch, and I sneak a couple of handfuls too. Imagine my surprise when the kale I had purchased and had been eating in salads and pasta dishes made a satisfying and salty crunchy chip.
I made two different batches of kale chips. One a lemon and garlic version, the other a barbecue version. For the BBQ flavored kale chips I used a Cumin Barbecue Rub that I mix myself and use on pork, chicken and even Pad Thai. It is smokey, spicy and slightly sweet.
For the Cumin Barbecue Rub:
1/4 cup brown sugar
1/4 cup smoked paprika
2 tbs chili powder
2 tsp garlic powder
1 and 1/2 tsp cayenne pepper
1 and 1/2 tsp ground cumin
1 and 1/2 tsp dry mustard
1 and 1/2 tsp celery salt
For the Lemon Garlic seasoning:
zest and juice of 1 lemon
For the kale chips:
1 bunch kale, cleaned and chopped
Preheat the oven to 350. Toss the cleaned and chopped kale with a good drizzle of olive oil and a pinch of sea salt. Divide it into two different bowls if you are making both versions above. I divided the kale in half to make one batch of the Lemon Garlic Kale Chips and the other a batch of the BBQ Kale Chips. At this point I added a few shakes of garlic powder to one batch and a healthy pinch of the Cumin BBQ Rub to the other.
Spread the seasoned kale in a single layer on a baking sheet. Bake for 15 to 20 minutes until dry and crispy but still green. Remove from the oven and finish the Lemon Garlic Kale Chips with the lemon juice and zest. Serve in bowls.