Summer is all about the produce! These baked salty crispy chips are an addicting alternative to potato chips that are good for you. Preheat oven to 350-375 degrees. Wash and pat dry kale (1/2 bunch usually fits on 1 cookie sheet). Cut off stem and tear leaves into bite sized pieces.
In bowl add minced garlic (1-3 cloves), 2 T olive oil, and generous dose of salt. Â Mix with your fingers until kale leaves until thoroughly coated.Â Spread on cookie sheet in a single layer and bake for approximately 20 minutes.Â Watch closely at the end and pull out when they start to change color from green to brown.
In the summer, gardeners usually have an abundance of zucchini and other squash. This recipe is a healthy, low fat alternative to a deep fried appetizer that’s delicious. The simple three step process involves easy to handle (and clean up) brown paper lunch bags. Cut up squash into sticks and working with a few at a time, toss in a bag of flour mix, then dip in an egg wash, then toss in a bag of crumbs before baking.
Crispy Zucchini Sticks
1 large zucchini cut into sticks (the thinner the crisper)
¾ to 1 cup flour with salt/pepper to taste in a brown lunch bag
Whip 1 egg with a splash of milk in small bowl
¾ to 1 cup bread crumbs and/or panko crumbs with ¼ cup grated parmesan cheese and dash of cayenne (optional)
Place on cookie sheet lined with foil with a rack on top. Spray with oil and bake at 350 degrees for about 20 minutes. Serve with ranch dressing and/or pasta sauce of your choice for dipping.