Please tell me I am not the only one having one of “those” weeks?

I keep knocking my poorly finger, my “baby” is still sick, the rain won’t stop and I feel like I’m starting to lose my mind . . .

help me?!

I honestly wasn’t sure I was going to have a recipe to share with you today because well, I just couldn’t seem to get it together and I’m not one of those organised food bloggers who has months of recipes planned, photographed scheduled  ready to post ahead of time.

What you see is what you get, Real life baby, reeeeaaaallllll life!

And then sometimes life throws you a bone . . . like today I got this massive craving for something salty . . . and crispy, and crunchy  and a little bit cheesy. But did you see the weather?! Um hello raining cats and dogs ! No way was I going out in that cah-razy weather to get myself a crispy, crunchy, cheesy little snack.

Not.

A.

Chance.

So what’s a girl to do?!

She goes digging through her fridge and pantry to see what she can conjure up in the comfort of her own home thats what.

And that my friend is how todays recipe was born.

Light and crispy, melt in your mouth, garlic infused, cheesy little chips that come together in less than 20 minutes and also happen to be totally healthy?!

Yes, yes just yes!

I love the way those curly little leaves just hold onto so much flavour.

Little pockets of cheese get all crisp and golden brown and tucked away discreetly in-between those pretty little ruffles.

Then when you shove a handful into your mouth and bite on in to that crispy, crunchy, pretty little chip . . .

Oh

My

Deliciousness!

You guys!!!!!!

Hello flava flave!!!!

I gotta tell you I am feeling pretty pleased with myself right now.

A delicious little chip that will not only satisfy the most intense crispy, crunchy, salty, cheesy craving . . . but they also happen to be all kinds of healthy and come together in less than 20 mins.

That’s what I call a win my friend.

I mean come on now, look at all that flavour!?

And I haven’t forgotten about my vegan and paleo (or lactose/dairy free) friends, If for whatever reason you can’t do the parmesan simply sprinkle over a little nooch (aka – nutritional yeast) and boomshakalocka, cheesy craving sat-is-fied!

Seriously . . . can not, will not stop with the kale chips!

All natural, totally healthy, crispy, crunchy, garlic infused, cheesy bites of deliciousness.

Make them, eat them, love them

Garlic and Parmesan {Oven Baked} Kale Chips
Makes approx 2 heaping cups of light and crispy, seriously addicting garlicky, cheesy kale chips

Ingredients –

2 cups (firmly packed) of  kale, washed and dried

1 Tablespoon of freshly grated parmesan  (or nutritional yeast)

1/8 teaspoon of garlic powder

1/8 teaspoon of onion powder

1 teaspoon of coconut oil, melted and cooled

salt and pepper to taste

Method –

1 – Preheat oven to 120′C (250′F). Line a large baking tray (or 2) with baking/parchment paper and set aside.

2 – Remove the middle stalk from the kale leaves and cut into smaller pieces (the size you want your chips) and place into a large bowl.

3 – Add oil, garlic and onion powder along with a good pinch of salt and pepper and your freshly grated parmesan (icd using nutritional yeast, sprinkle it over once your chips are baked)  then toss to coat, gentle massaging all that incredible flavour into those pretty little leaves as you go.

5 – Place kale leaves in a single layer on your prepared baking tray.

6 – Bake for 10-12 mins or until slightly browned and nice and crispy. (Sprinkle over your nutritional yeast if using)

7 – Devour Serve immediately or, store in an airtight container (or even just a large ziploack bag) for up to 2 weeks (as if they will last that long;))

Enjoy xoxo

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Question of the day –

What’s your favourite savoury snack?

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