Truffle kale chips!

To all my dear followers, I apologize greatly for waiting two whole months to post something..but I’ve been so busy this summer and haven’t had time to cook anything worth posting. I’m interning at the Hilton Short Hills in their Sales department and have had the opportunity to work alongside the event planners, where I have learned how much passion I have for weddings and event planning in general! It’s been a whirlwind of a summer, but I’m loving every second of it! And, what you’ve been waiting for…I’ve also finally found a little time to whip up something easy and quick, nutritious and delicious!

My brother has been working on starting up a new healthy eating company, so I felt inspired and tried a hand at making kale chips! I’d say it was a success. Super easy, minimal ingredients, and kale’s pretty inexpensive!

Truffle Kale Chips

1 bunch of kale
2 tbsp EVOO
salt & pepper
a dash of truffle oil (optional)

– preheat oven to 350 degrees
– de-stem kale leaves (the stem is more bitter and hard to eat) – I do this by holding my pointer finger and thumb on the bottom of the stem and pushing then up the stem to separate the leaf from the stem…if that makes any sense…
– tear the leaves into smaller, nearly bite-size pieces
– rinse the leaves thoroughly and dry in a salad spinner (or shake them out and pat them dry well if you don’t have a salad spinner)
– toss with the olive oil and spread in single layers on the baking sheet
sprinkle with salt and pepper and truffle oil (if using it..I recommend it if you can find it!!)
– bake for 10-12 minutes, or until the edges of the chips are browned
– let them cool and then enjoy!! YUMtruffle kale chips

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