True story: sometimes I eat a whole batch of kale chips for dinner.
It’s usually after I come home from coaching, and it’s late and I don’t feel like cooking. If we have a head of kale in the fridge, I know I can be on the couch with chips in hand in less than 20 minutes, and after coaching for four hours, that’s a win in my book.
Speaking of couches. We got this AMAZING outdoor sectional for our back porch, which I have deemed my new office. I sit on it with my laptop and work until by butt is sore from sitting or I get hungry and have to go find food. It’s the weirdest thing, though – every morning when I go outside there are little dirty dog paw prints all over the cushions.
It’s not actually weird, that was sarcasm – I know exactly who is on the couch, and it’s not my dog, its my parent’s dog Elliot. He’s super sweet, but apparently does not know he’s not supposed to be on the outdoor couch. (Or any couch, for that matter.) It might be a silly thing to be mad about, seeing as how its an “outdoor” sofa, but it’s nice, and it wasn’t cheap, and I want to keep it looking nice.
The problem is, I haven’t been able to actually catch him ON the couch. Whenever I see him outside, he’s just hanging out in the yard. I just come out to new paw prints every day. But not this morning. I looked out the back door and he was standing right at the couch, sniffing it, looking at it. So I just waited. I could tell he was going up. He even looked around before making his move, then jumped right up on it. I came out the back door at the same moment, shouting “No!” and clapping my hands, and man did I put some fear in that boy. He was off that couch and on the other side of the yard before I could even get both feet out the door. I don’t think I’ve cured him of it 100%, but another couple of run-ins like that and I bet he stays off our porch entirely.
Anyway, I’m supposed to be talking about kale chips, so let’s get back to that. Kale chips are one of the easiest things to make, and are so nutritious. I mean, look, you could never sit down and eat a whole head of raw kale. You’d be chewing for weeks. But once you put some oil on them (or in this case dressing) and bake them, they shrink down and become crispy, melt in your mouth bits of deliciousness.
Normally when I make kale chips, I just rub them with some avocado or coconut oil and sprinkle with salt. I wanted to figure out how to add some additional flavor without a lot of work. And then I remembered Tessamae’s dressings.
Tessamae’s makes a bunch of super clean and healthy dressings, and most are Whole30 compliant (make sure you read your labels!) I managed to pick up a bottle of this Zesty Ranch at my local Harris Teeter on sale for $2. Steal? I think so.
If you can’t find Tessamae’s in your grocery store, you can get it on Amazon as well. They have the top seller’s pack and the classic pack. The one I use most during Whole30 is the Lemon Garlic flavor. I even carried a bottle of it in my purse when traveling and whipped it out at the restaurant. While I was on Amazon the other day, though, I came across these Lemon Garlic individual packets, which are GENIUS. For around $0.60 per salad, you can have a packet of to-go dressing that you can take with you, without having to carry a whole bottle around. Way less conspicuous, and way less questions to answer from your server. I’ll definitely have some of those on hand for my next Whole30!
The head of kale I used for these kale chips was so pretty. A mix of greens and purples, darks and lights, and when it got in the sunlight the colors really came out. Then I simply tossed the torn pieces with enough of the Zesty Ranch Tessamae’s dressing to coat them and baked them on a baking sheet until they were crispy. I don’t even know if you can call this a ‘recipe’, but I am!
Once they’re baked, these kale chips are crispy, buttery, and melt in your mouth. They’re the perfect afternoon snack (or evening, in my case!)
- 1 head kale
- 1/4 cup Tessamae's Zesty Ranch
- dash salt
Preheat the oven to 350°.
Using your hands, tear the kale leaves away from the stems and discard the stems.
Tear the leaves into smaller bite-sized pieces.
In a bowl, toss the kale leaves with just enough dressing to coat. You may need more or less depending on how big your head of kale is!
Spread the kale in a thin layer on a baking sheet, sprinkle with salt, and bake in the preheated oven for 10 minutes.
Toss, then return to the oven for another 5 minutes or until the edges are brown and the leaves are crispy but not burned.