Cassie’s Ruminations

Kale Chips and Baked Salmon

This is a fast, easy, and healthy meal. I finally decided to try the kale chips that were all over the food blogging world a few months ago. Next time I’ll spread them out on a larger baking sheet – the super dried crispy ones were the best, but even the ones that ended up just roasted and not quite crispy were good. Make sure to check on these regularly, as I’m sure they can go from not there to perfect to burned quickly.

The salmon I just seasoned with kosher salt and black pepper, layered lightly all over with fresh dill and thinly sliced lemon, and baked for the same time and temperature as the kale, and then finished off with 5 minutes under the broiler to get a nice final browning on top.

Kale Chips
Serves 2

1 bunch kale
2 tsp olive oil
seasoned salt (I like Lawry’s Seasoned Salt)

Preheat oven to 350 degrees F.

Gently rip the leaves of the kale from the thick stems and tear into large bite sized chunks. Rinse and dry very well. Toss with the olive oil and spread out on a baking sheet in a single layer. Lightly season with season salt.

Bake for 15 minutes, stirring halfway through, or until the leaves are getting dry and crispy.