I received some kale in the last Misfits Market box. At the time, I was making up some snacks to have while being pretty much quarantined. Getting this in my box gave me the perfect opportunity to try my hand at making kale chips.
No, I am not sick. I do, however, have asthma and my mother, and my daughters, and I were worried about my coming into contact with someone who was sick with the virus that has turned our country on it’s side. Because I work at the front desk at the hotel, and rely on public transportation, I am was on the front lines. I took a layoff and am no longer too worried about in contact with an infected person.
Personally, I cannot wait to go back to work. But being home is offering an opportunity for me to experiment with new recipes and do some other kitchen related things. All of which I am going to share with you!
I do hope you are all being safe. I do understand that some of you are considered essential workers, and hope the best for everyone at this time.
I did make baked collard green chips a while back, so I was excited to try these ones.
(The amounts of oil and salt will depend on how many kale chips you are making.)
- Preheat oven to 275*.
- Wash the kale leaves, checking for bugs and dirt, and lay out on a towel. Cover with a second towel and run your hands over it to help sop up most of the water. Remove the second towel and allow kale to air dry.
- Remove the rib from the kale.
- Tear the kale into chip-size pieces.
- Put a tablespoon or two of oil in a mixing bowl.
- Add a few grinds of sea salt.
- Place the kale chips into the bowl, and gently mix it all with your hands, until the oil coats the kale.
- Wash and dry your hands.
- Put parchment paper on the bottom of a baking sheet.
- Place chips on baking sheet, being sure they are laying as flat as possible, and not touching each other.
- Put the baking sheet into the oven, and bake at 275* for about 20 minutes.
- Remove from oven, and allow to cool.
- Store in a covered container.
- This can be done with chard and collard greens as well.
- Try using different seasonings.
- Eat like you would any chips.
- Serve crumbled over shepherd’s pie, or over mashed potatoes.
The most frugal way to make these foods is from scratch. Admittedly, I often use boxed items when I’m able to purchase them on sale, with a coupon. They can be pretty affordable just before and during the holidays. The trick to doing this in the most frugal manner possible is by figuring out whether it is cheaper to bake from scratch or a box when all factors are added in, or deducted 🙂 Be sure to factor in home preserved produce for the food items that have fruit as an ingredient.
Just a note: These are not healthy baked-goods. But most people on my gift list won’t likely eat healthy versions. They like what they are used to. So yes, I give sweets at the holidays. Also, I don’t think it is necessarily bad to treat yourself once-in-a-while. You just don’t want to make a habit of it.
Fill baskets with one or more of the following:
- HM (Homemade) quick breads
- Quick breads from a box: Lemon poppy seed, apple cinnamon, pumpkin and cinnamon swirl are all tasty options.
- HM pumpkin chocolate chip cookies or bars.
- HM sugar cookies decorated with colored sugars or icings.
- HM apple or zucchini bars with chocolate chips.
- HM mints
- To save money on electricity, I bake multiple items at once.
- To save time, I mix up multiple batches at once in large bowls.
- To save a few more pennies, when mixing up multiple batches I delete and egg or two.
- To save more money, I use small or medium eggs – or large depending on what is on sale. You can use any size eggs in baking, even if large eggs are specifically called for. 1 small or medium egg = 1 large egg.
- Use mini loaf pans, if possible.
- Use mini decorative cake pans for breads, bars and cakes.
What homemade baked goods do you make to give as holiday gifts? Please share with us in the comments below.
The temperatures outside are cooler, and our minds start thinking about delectable autumn and winter meals, the smells of home cooked meals and homemade breads, and the holidays ahead.
I have mentioned before that I love potatoes. The white and red ones, that is, and I have begun to get used to sweet potatoes. More recently, I have added squash to the mix when baking potatoes.
small acorn or butternut squash
2 large potatoes
Wash the squash and the potatoes, cutting off bad spots, and cut each in half. Scrape the seeds out of the squash.
Place, skin side down, on a baking sheet and bake for 1 hour.
Mash the potato with the peel.
Scoop the squash out of its shell and add to the potatoes, mixing the two together.