vardenafil originale 20 mg online prezzo più basso I crave salty, crunchy snacks. Sweets, eh, not really, but put a bowl of potato chips in front of my face and I can’t help but eat a few. And then a few more. That is one of the reasons I don’t buy processed, salty snacks for the house. They would all instantly be in my belly. Luckily for me, I was introduced to kale chips at my mother-in-law’s. They are 1) so easy to make and 2) so tasty! I can’t believe I haven’t made them before now! Matt ate the entire batch in one sitting. That is how addictingly yummy these are, not to mention you are chowing down on KALE! Win-Win.
proscar online cheap price 2018 These taste best eaten straight from the oven or at some point that day. I have stored them in an airtight container and they hold up well, they just lose a bit of their crunch.
- 1 bunch kale, stems removed
- Olive oil for drizzling
- Salt and Pepper to taste
- Preheat the oven to 350 degrees.
- If your kale leaves are really large, you can cut them in half. If not, just leave them whole. They shrink down a lot as they bake.
- Throw the kale in a large mixing bowl. Drizzle olive oil on top, about a half a tablespoon to start, mix it up, and continue to add olive oil until the kale is coated with oil. (This is what makes the chips nice and crispy, but you don't need a ton of oil, just make sure the kale is coated all over)
- Spread the kale in a single layer onto a baking sheet (you will probably need a few baking sheets) and season with salt and pepper to taste.
- Bake for 8 minutes, flip the kale over, bake for 8 more minutes. Take the kale out when it is nice and crunchy.
follow Get creative with these, add different flavored olive oils or seasonings to suit your tastes. If you come up with any delicious combos, let me know! I always look forward to hearing from you all!