Crispy Kale Chips

Over the weekend I had kale chips for the first time. I fully expected not to like them (bitter greens as chips? Palease).  But, I loved them! (Surprisingly my husband did too. This is so far from normal for him, but they were THAT good.) Seeing that we both liked them so much, I of course wanted to make them myself and share the wealth with you lovely readers. So here they are!

  • 1 bunch of fresh kale (remove leaves from the stalk and cut in to bit sized pieces)
  • 1 tbsp olive oil (you could also use a teeny tiny bit of truffle oil if you’re feeling adventurous)
  • 1 tsp course sea salt

Preheat oven to 350 degrees. Toss kale in olive oil until fully covered, and spread out on a cookie sheet. Sprinkle with sea salt and bake for 10-15 minutes, or until edges of the leaves are brown.

Kale chips

Happy Eating, XO.

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Truffled Crostini

Now, you all know our obsession with anything truffle and I was lucky enough to get an assortment of truffle goodies from Jess for Christmas. Ranging from truffle salt, to truffle honey, to actual black truffles themselves. I was so excited to see all the unique dishes I could make with my new treats & did a quick experiment for this Saturday night’s wine induced festivities. See below for my quick, no cook appetizer/snack that was almost finished before I could post the photograph to our Instagram account! Make sure you like the photo, especially because my friend Caitlin’s Kate Spade salt & pepper shakers are the star of the show 🙂

  • Store bought (obvi from Trader Joe’s, like I shop anywhere else) toasted baguette chips (the base of the crostini).
  • Marscapone cheese (you can actually use ricotta cheese as well, but I had left over marscapone in the fridge and so I just used that vs. making a trip to the store). I smeared about 1 tbsp. on each piece.
  • Truffle honey (the smallest drizzle you can do, since the truffle is a very strong flavor. I used the back of the tablespoon I was using for the cheese to drizzle a tsp. worth of the honey on each piece).
  • Blackberries (I suggest cutting them in half because of the way they will fit on the crostini & you don’t want the fruit to over power the other flavors).

I add a pinch of sea salt and black pepper before adding the halved berry on top. It’s just that easy! No cook apps are my fav. They are quick to put together, require minimal clean up, and are also easy to transport.

Happy Eating, XO.