It has been one ill-prepared ice storm after another, here in Oklahoma. And by ill-prepared, I mean the storm itself wasn’t prepared. Forecasts, meteorologists, even the National Weather Service warned everyone about impending doom…and then? Nothing.
Not a speck of ice.
Temperatures would hover in the low 30’s, but never dip like they were supposed to. Bread, milk and eggs would disappear from grocery store shelves as people prepared to stay inside for days on end. In the end, we only got wet. Ice covered cars, but not the streets—it was much too warm.
Why am I describing our non-ice-apocalypse? Because it explains my absence from my blog. I’ve been pulling doubles and working weekends during our winter weather extravaganza, even when nothing incredibly disastrous happened.
I’ve still gotten some cooking action in, though. As you may know, we’ve been trying to eat a little more healthy in our household. Low-to-no carbs, high protein (poultry & fish only), fresh veg, and low-sodium meals have inundated our kitchen. I made these kale chips as snack a few weeks ago, and they were not only a hit with me, but also (shockingly) with Rob as well! I used all of the best spices I had in my cupboard to give it a deep flavor, since kale can sometimes come off as bitter.
You can use olive oil in place of coconut oil, if you like. Just remember to not overcoat the kale, or it won’t crisp up very well. Don’t under coat them, either, or they’ll burn easily and the spices won’t stay on well. I found 1 tablespoon per bunch of kale is the best measurement to give you to make kale chips.
Curry Kale Chips
Indian spice flavored kale chips perfect for a low-carb snack.
- 1 bunch of kale, roughly torn into pieces
- 1 TBS. coconut oil
- 1 tsp. curry powder
- 1 tsp. turmeric
- 1/4 tsp. ancho chile powder
- 1/4 tsp. crushed red pepper
- 1/2 tsp. garlic powder
- 1 tsp. ground cumin
- pinch of salt
- 1/8 tsp. ground black pepper
- Preheat oven to 300 degrees. Spray a rimmed baking sheet with cooking spray. Wash and dry kale and tear into pieces.
- In a large bowl, mix coconut oil with spices and salt and pepper. Stir well. Toss kale with oil mixture until all pieces are well coated. Lay in a single layer on baking sheet.
- Bake kale chips for 10 minutes. Rotate the baking sheet and cook for another 6-10 minutes until kale is slightly browned on the edges and crispy. Let cool before putting into a container or baggies.
Preheat oven to 300 degrees. Tear kale into large pieces. Spray a rimmed baking sheet with cooking spray.
In a large bowl, combing the coconut oil with the spices and salt and pepper. Stir well.
Toss kale pieces with the oil mixture until each piece is well coated. Spread evenly in one layer on the prepared baking sheet. Bake for 10 minutes, rotate pan and bake for another 6-10 minutes until kale is browned around the edges and crispy.
Let kale chips cool completely before putting into a container or baggies.