Kale chips and gardens.

Spring is here.  Well, theoretically.

It is said that what we think, say and do manifests itself in our life.  If that is true (and I believe it is), it is warm, the sun is shining, there are fresh vegetables growing in the garden and I can eat pasta twice a day and be the size of a competitor again (without working out!).  Hmmm….. didn’t work…. okay time to get proactive, make a plan and take action.  Accepting that I can’t control the weather the rest is fairly simple.  First on the list? Simple.  Plant some cold weather vegetables.

So  that’s what I did.  I started to plant.  Kale, arugula and swiss chard outside, and with optimism on my side, four varieties of tomatoes inside.

Now the term cold weather vegetable is all relative I suppose.   Where I grew up, the winter weather was far to cold to grow things year round.  That may be why I was an adult before I started to appreciate things like kale and chard.  I really started to eat them when I was a fitness competitor.  I was always trying to find ways to add taste and maximize the nutrient quality of my meals.  Now, they are such standbys on their own or hiding in meatloaf, soup, and casseroles it seems weird that I used to not eat them.

If they aren’t a part of your diet I suggest you try them.  As with most good food it doesn’t need to be complicated to introduce these greens to your meals.  Start with kale.  Recipes for kale chips are a dime a dozen but they are one of my absolute favourite snacks.  They are also the most requested recipe from friends and clients.  If you don’t have a recipe in your arsenal yet, here has to be the absolute simplest one.


  • 1 large bunch of organic kale
  • Olive oil
  • Sea salt

Some of my other favourite seasoning variations include:
Braggs seasoning (very little olive oil needed); brewers yeast; truffle salt/oil; chinese five spice powder garlic and sea salt.


Preheat oven to 300 degrees F.
Wash and rinse kale.
Place kale in a large bowl and drizzle a tablespoon or two of olive oil over top (just enough to cover, but not so much it’s “oily”.
Sprinkle with sea salt (a little goes a long way!). Toss.
On a cookie tray evenly spread out kale and place in oven.

Depending on your oven these will take approximately 6-10mins. Be careful, from experience I can tell you that there is about a 20 second window between them being done and being on fire!

Until spring, happy crunching.

5 thoughts on “Kale chips and gardens.

  1. Kale chips are a HUGE fave around my house. And I’ve never done them with the whole leaf…which looks even better than the chopped variety I’ve used. Your must make gorgeous, edible garnish, too. My extra tip: pat the leaves dry after you rinse them. Helps the crisping process.

    • Whole does work well as a garnish, but I like your idea of fine chop – would be great for a crunch on top of things like burgers! (hmmm, I know what I’m trying next) Good point on the patting dry.

  2. I have never had these before. I had my first taste of kale the other night in a super yummy salad. (kale chopped fine, red pepper, sunflower seeds. Dressing is equal parts fresh lemon juice & olive oil with as much garlic in it as you’d like.) try it!
    Ill let you know how my Kale chips turn out.

  3. Pingback: A muppet inspired jicama slaw. | mostlynoodles

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