So I need to make a pterodactyl costume. I live a block from fabric row (a street in Philadelphia that has fabric store upon fabric store, as if the name wasn’t explanatory enough) and couldn’t find the perfect color fabric. I settled on a hunter green, but it just doesn’t feel right. I mean, I know we aren’t 100% sure what pterodactyls looked like aesthetically, but hunter green just wasn’t fun to me…
So alas, I made it my mission to find the perfectly pterodactyl green. And here we are, 10ish days from Halloween and I have my ideal fabric. Oh wait, oh wait. Let me clarify this is a costume for my kid. Not me, right? So now I have about three or four different greens. But, what if pterodactyls were more tan-ish? Or some sort of gray?! I’m going with traditional dinosaur green. Because I already have it.
I also have a bunch of kale in my fridge, just sitting. I’ve been wondering what to make with it and have been a bit indecisive. I was outside when my neighbor asked me how to cook kale chips. Funny because kale chips have been super tricky for me. I always burn them, mainly due to impatience. Well, I gave him a run down of how I would cook kale chips.
Then, I went inside and put my little man down for a nap. Then I cooked my own kale chips. Then I ate them. Joe, if you’re reading this, thanks for the inspo.
Let me be real with you guys. My little guys have been sick. It’s just the stuffy nose and cough type of fall cold, but it’s enough that they’ve been super cranky and have zapped a lot lot lot of my energy. I’ve been getting treats for myself, namely cheddar and sour cream chips. They’re my fav. There’s something about that saltiness that just does it. Junk food at its finest. Well, I wanted to make a healthy chip that will put to rest that salty craving.
Plus it’s a pterodactyl green snack 😉
I know kale chips have been done before, but for those of you that have been resisting the kale chip bandwagon or want a new variation, I sincerely suggest you give this a whirl. Let’s make some Garlic Parmesan Kale Chips:
First, pull the leafy greens from the kale stem. Coarsely chop it to make some chip sized chunks.
In a large bowl, place your cut kale and extra virgin olive oil. Massage the kale so the leaves are completely covered with oil. They’ll turn a darker green.
Lay them on a lined baking sheet in a single layer. Sprinkle with sea salt, garlic powder, and Parmesan cheese.
Place in the oven for 10 minutes. Check them and toss gently. Cook for another 5 minutes and then check them. At this point you may want to remove any pieces that have crisped up and continue to cook any of the less crisped pieces.
Mine took about 17 minutes to crisp. Then, I set them on top of the stove to cool them before serving.Print
- 1 bunch kale
- 2 T. extra virgin olive oil
- 1/2 t. sea salt
- 1 t. garlic powder
- 1/2 cup Parmesan cheese, shredded
- Preheat oven to 325F.
- Pull the leafy greens from the kale stem.
- Coarsely chop the kale leaves to make some chip sized chunks.
- In a large bowl, place your cut kale and extra virgin olive oil. Massage the kale so the leaves are completely covered with oil. They’ll turn a darker green.
- Lay them on a lined baking sheet in a single layer. Sprinkle with the sea salt, garlic powder, and Parmesan cheese.
- Place in the oven for 10 minutes. After 10 minutes, check them and toss gently.
- Cook for another 5 minutes and then check them. At this point you may want to remove any pieces that have crisped up and continue to cook any of the less crisped pieces.
- Mine took about 17 minutes to crisp.
- Set them on top of the stove to cool them before serving.
- I like mine on the salty side, so you may want to reduce salt if it’s not your thang.
- Serving Size: 4
What’s your favorite kind of kale chip? Enjoy!! xo