Hello, tender friends!
I LOVE kale chips. When people act like eating healthy is a burden, it’s because they’re doing it wrong.
But I have a little secret: we didn’t have enough kale for me to make a batch of exclusive kale chips when we harvested our first round of kale from the garden, so I had to mix in the leaves of another cruciferous vegetable to round out the chips in baking pan.
Any guesses about what is mixed in with the kale?
Ah, I can’t wait to share- they’re cabbage leaves!
If you think this can’t possibly be delicious, just wait. It was amazing, and I was delighted by this discovery since we tend to harvest all of our cabbage around the same time and I’m always looking for variety in how I consume the cabbage. So here is my preferred kale chip recipe with cut up cabbage leaves thrown into the mix:
- Chop kale and cabbage leaves and place into a bowl. Coat with olive oil, salt, pepper, garlic powder, and curry powder. If you have an aversion to spiciness, you can obviously leave out the curry powder, but curry powder is a staple in flavoring vegetables at my house.
- Cover baking dish in parchment paper.
- Simply bake at 350° for about 20 minutes. Stir the chips around after 10 minutes to ensure even cooking. (You can alternately bake this in coconut oil and increase the heat to 400° or even more, but I was in the mood for olive oil that day).
Enjoy! It’s seriously that easy. Even Anthony enjoyed it, although he had to insist that he likes plain kale chips better. This was about half kale and half cabbage, and I thought the texture of the kale to cabbage ratio was good.
This is keto, Paleo, anti-inflammatory, etc. It checks all the boxes, including the lip-smacking one. Another win for cruciferous vegetables!
okay, that’s all for today, tender friends! Thank you for stopping by, and thank you for sharing!
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tea and tenderness 
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