baked kale chips

Baked Kale Chips

1 large bunch of kale
1 teaspoon olive oil or coconut oil
1 teaspoon seasoning salt or sea salt
1 teaspoon pepper or Cajun seasoning

Cut the stems and spines off each kale leaf and discard. Wash the leaves and make sure they are thoroughly dry. One way to dry them is to lay them out in a single layer on paper towels

Preheat the oven to 350˚F. Line a large rimmed baking tray with parchment paper.

In a large bowl, put the washed and dried kale leaves. Add the oil and seasonings and toss gently. Spread the seasoned leaves in a single layer on the prepared baking tray. You may need to do this in two batches. Bake 10-15 minutes until the leaves turn dark green and become paper thin and dry.

Remove from the oven and let the kale chips cool in the pan on a wire rack, about 10 minutes. Repeat the process with the second batch of leaves. Eat when cool. If there are any chips left over store them in an air-tight canister. Delicious! They are like eating roasted Japanese nori seaweed leaves.


  • Instead of Cajun seasoning, sprinkle red pepper flakes to taste on the kale leaves.

shredded brussels sprouts

Brussels sprouts aren’t sexy and exciting but they are good for you. They are supposed to have cancer protection properties. They are also high in vitamin K, which aids in blood clotting,  and vitamin C, an antioxidant. But, you say, How does it taste? The answer is, Very similar to cabbage. So if you like cabbage then substitute shredded red and/or green cabbage.  Brussels sprouts can be bitter, especially if they have been overcooked. Overcooked sprouts turn a pale olive green. But this dish is stir-fried so there is little chance of it overcooking. If you cook a meat and two vegetables as I do for dinner, then I recommend leaving it for the last item on the menu to cook, then it will have your undivided attention.

Shredded Brussels Sprouts (adapted from

1/2 cup sliced bacon
1/2 cup peanuts (pine nuts in original recipe)
1 pound Brussels sprouts (about 2 cups)
3 green onions, minced
1 tablespoon water, optional
1/2 teaspoon seasoning salt (I used sea salt)
pepper to taste (I used Cajun seasoning)
soy sauce, optional


  1. Prepare the Brussels sprouts. Slice each head vertically. Place flat side down on the cutting board then shred the sprouts starting from the top and cutting until 1/2 inch is left of the stem. Discard the stem.
  2. Fry the bacon. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain,reserving 2 tablespoons grease, crumble bacon, and set aside.
  3. Stir-fry the sprouts and serve. In the same skillet, heat reserved bacon grease over medium heat. Add nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. If the Brussels sprouts look dry, add 1 tablespoon water. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes or until the Brussels sprouts are bright green and crisp tender. Stir in crumbled bacon just before serving. If you wish, sprinkle a dash of soy sauce on top instead of adding more salt.


For a vegetarian side, omit the bacon and sauté the Brussels sprouts or cabbage in olive oil.