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Friday, May 9, 2014

Everything Bagel Kale Chips

To be totally honest I could eat a bagel for every meal. I'm a soft chewy bread, salty, carbohydrate lover through and through. An everything bagel is my favorite - the crisp bits of onion, crunchy seeds, and large flaked salt. I have a handful of go to snacks to satisfy my salty cravings. I'll mash an avocado and scoop it up with carrots, sandwich pear and cheddar slices together, or eat a handful of curry cashew nuts. Kale chips have been a favorite in our house for years as they are simple to make, crowd pleasing, and packed with goodness. There are a million ways to make them special but sprinkling the leaves everything bagel topping is one of my favorites.

We've been walking the beaches lately and as any parent knows you can't go on an adventure empty handed or the littles may stage a revolt. Happily, kale chips are super easy to pack and bring along. (Gray looks psyched!!)

Everything Bagel Kale Chips 

1 bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon dried onion
1/2 tablespoon fennel seed
1/2 tablespoon salt
1 tablespoon sesame seeds
1 tablespoon poppy seeds

You can use any ratio of topping ingredients you like. I'm a big fan of dried onion and like a kick of fennel seed. My market has bins of these items so it's easy to get what you need without having to buy a ton.

1. Pre-heat oven to 200 F.

2. Tear kale leaves from stems and rip into bite sized pieces. Wash and dry well using a kitchen towel.

3. Toss kale leaves and olive oil in a large bowl, thoroughly rubbing the oil into the leaves. Sprinkle a few tablespoons of topping mixture in and toss to coat.

4. Arrange leaves on a rimmed baking sheet in an even layer and bake for 1 hour.

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