Krunchy Kale

For a Christmas stocking stuffer I got a little bag of kale chips, (man those folks know what I like), the chips were super good, super food.  I could have eaten like 9 packs of these kale chips, but store bought kale chips are very expensive, so I decided to shamelessly rip off their idea! Therefore, I made coconut curry kale chips, and mine were even better than the store bought ones (winning), I then went on to make them again the very next day!

Kale chips are super easy to create making it one of the best ways to healthy snack!

• 1 bunch kale
• 1 TB coconut oil (melted)
• 2 teaspoons curry powder
• 1 hand full dehydrated coconut flakes
• 1 teaspoon hemp seeds
• 1 TB nutritional yeast

1. Preheat oven to 400
2. Remove the soft leafy parts of the kale from the stem and then tear into chip sized pieces.
3. Add the melted oil and other ingredients to the kale. Mix well
4. Bake for 20 to 30 minutes.  Try not the have the kale overlapping on the baking tray as they will get properly crispy if they are layered.

Accidental Eggplant Chips

I had bought eggplant to try and make baba ganoush, but after looking briefly at various recipes I realized it looked a lot harder than what I had thought, so I kept putting it off, leaving my eggplant sitting lonely in the fridge.  I happen to be on a strict budget for food, so with the rest of my vegetables rapidly disappearing, eggplant was one of the only dinner options I had left (that or raw celery). I was too hungry to attempt baba ganoush so I decided to make a roast eggplant sandwich, which would have been great if I had been looking at a recipe for that, however I was looking at recipe for a casserole containing eggplant and many other vegetables, you were supposed to cook the casserole for an hour and a half.  In my hunger stupor I thought since I just had eggplant without the rest of the veg I would try cooking my eggplant for 40 minutes.  It turns out that after 40 minutes the eggplant was extremely wilted and crispy, I thought for a second I had ruined it but after tasting I realized I had made really, freaking delicious eggplant chips.  It turned into a happy eggplant accident. 

• 1 eggplant
• 2 tablespoons oil (30 ml)
• 1 tsp salt and red pepper flakes (5ml)

First preheat oven to 375 F (180 C)

Cut your eggplant into thin strips, lightly oil, add salt and red pepper flakes 

Bake for 40 minutes or until the eggplant is perfectly crispy!