Being gluten sensitive (as well as dairy- and soy-sensitive), I’ve spent the last (almost) two decades perfecting gluten-free and paleo recipes that keep my family nourished (and also coming back for more). The recipes I share here are kid- and husband-approved, so I’m sure you’ll like them too, but the actual posting and photographing of them is still a work in a progress, as most of my time is taken up by the current manuscript I’m working on (when not feeding my family). One day, I hope to turn them into a cookbook, but in the meantime, if you find a recipe with a typo, please feel free to shoot me an email.
Kale chips- so simple, a kid can do it! A 5-year old and a 7-year old show us how.
These chips are as satisfying as potato chips and much healthier! Kids love to make and eat them.
1 bunch of kale
olive oil (enough to coat leaves)
salt (to taste)
Preheat the oven to 350 Fahrenheit.
Rinse the kale and pat dry. Rip the leaves off the stem, making 1- to 2-inch sized “chips.” Toss in a bowl with salt, pepper or other favorite seasoning, and enough olive oil to coat the leaves.
Place on a baking sheet in a single layer. Bake for about 8-10 minutes, or until the kale turn dark green. If you think they should cook a little longer, check them every 30 seconds. Do not let them turn brown. They become crispy as they cool. Serve fresh out of the oven!