Everyone loves Kale Chips

We eat kale so many ways but Kale Chips are always a delicious snack. The hard part is getting kale chips that are crispy but also not burnt. This recipe is the key to doing so!


Cooking spray

1 small bunch kale (about 1/2 pound)

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt


  1. Preheat the oven to 350°F. Spray two baking trays with cooking spray. Remove the center rib and stems from each kale leaf and discard. Tear or cut the leaves into bite-size pieces, about 2 to 3 inches wide. Wash the kale and dry it very well.

  2. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder and salt, and massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake until crisp and the edges are slightly browned, 12 to 15 minutes.


Buttered Radishes and Eggs

I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.

But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better.


I use thinly sliced red radishes because that’s what we grow. Here’s a link to the recipe I like!