Today I didn’t include a recipe for lunch, just two easy snacks I really like that go well with soups and sandwiches.
KALE CHIPS INGREDIENTS:
7 cups curly kale, washed
1 teaspoon coarse salt
1.5 tablespoons oil
2 tablespoons nutritional yeast
parchment paper for baking
Preheat oven to 350 degrees. Wash the kale well and drain, then transfer it to a cutting board. Cut out the stems and rip the kale into large pieces, they will shrink a bit in the oven. Put the kale pieces in a large bowl. Toss the kale gently with the oil and salt using your hands until salt and oil are evenly distributed throughout. Add the nutritional yeast and stir in using a spoon so it coats the leaves.
Spread a cookie sheet with parchment paper. It is very important you use parchment paper because otherwise kale will stick mercilessly to your baking sheet, trust me, I’ve been there and done that.
Lay kale leaves on the parchment-lined cookie sheet, evenly distributing them. Bake at 350 for 30 – 40 minutes until the leaves are crunchy.
1 can chickpeas (13.5 ounces), rinsed and drained
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon smoked paprika
Preheat oven to 400 degrees. Mix olive oil, salt, cumin, and paprika in a small bowl. Lay the chickpeas on a rimmed cookie sheet, no parchment necessary. Pour the spiced oil over them and toss them around the cookie sheet to coat. If your cookie sheet has no edges, just put the chickpeas and oil in a bowl and toss them. Bake for 20 minutes at 400 degrees. Take the chickpeas out and turn them over with a spatula. Cook for another 10 – 20 minutes, until chickpeas are crunchy.