Crispy Kale Chips with Cheddar

Crispy kale chips  made even better with a dusting  of cheddar.

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Disclosure: I received a free delivery from the Produce Box,  that is mentioned in this post. I  am also member of the Cabot Cheese Board, and receive periodic free shipments of the World’s best cheddar, that is mentioned in this post. I was not expected to write a review  for either The Produce Box or Cabot Creamery. I was not compensated for my time. Opinions are my own. 

Call me a laggard. Kale peaked in popularity  back in 2014. Americans have now fallen out of love with kale… before I even once posted on the vegetable. Geez!

This is why getting a produce box is helpful. In case you too need some help getting out of your comfort zone and getting a  chance to taste produce that you might not ordinarily try.  This week, Robyn, the area manager for the Produce Box, brought me a gorgeous Sprout Box…

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and a few extras…

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Do you see that kale in there? When I first spotted it, I saw kale chips in my families future.

I quickly remembered my husband’s motto,

Make anything, just make sure it tastes good!

 No pressure here! So I decided on a chip ( you cannot go wrong). And of course, everything is better with cheddar!

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And that’s how these happened…Crispy Kale Chips

I’m in love; and I predict you’ll fall back in love with kale when you add some cheddar!

Kale Chips with Cheddar

by Diane Boyd

Ingredients (6-8 servings)

  • 1 bunch of kale, washed and stems removed
  • olive oil
  • minced garlic
  • fresh lemon juice
  • Himalayan salt
  • Cabot’s Cheddar Shake! Powdered Premium Cheddar Cheese

Instructions

1. Preheat oven to 400 degrees F.

2. Use paper towels to pat dry kale leaves.

3. In a bowl add 6 kale leaves. Drizzle with 1 tablespoon olive oil, 1 minced garlic clove, the juice of half a fresh lemon. Use your hands to massage into kale.

3. Repeat above procedure until you have used all kale.

4. Place kale on baking sheets (do no not over crowd.) Sprinkle kale with Himalayan salt.

5. Place in oven and bake for about 12 minutes.

6. Remove from oven when crispy. Serve chips on a platter after dusting with cheddar shake.

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Grilled Southwest Stuffed Peppers

Disclosure: I am  member of the Cabot Cheese Board and  I receive periodic shipments of some of their products including the ones mentioned in this post.   My familiarity  with the World’s Best Cheddar makes it easy to share recipes and tips. I was not expected to write this post, opinions are my own.

It was the first holiday weekend of the summer, and I pulled a switcheroo!   When it comes to grilling, my family looks forward to meat, chicken, fish or shrimp. Rarely do I grill vegetables, and  when I do, they’re usually on a kabob accompaning…yes.. meat, chicken, fish or shrimp.  But on this occassion, inspired by Cabot, I  changed things up with these vegetarian babies..

grilled southwest stuffed peppers

Not only did this meal exceed all grilling expectations, but my kids and my husband agree  these  Southwest flavored stuffed peppers are a new grilling favorite! The barbie adds a light smokiness that pairs well with the gooey melted Cabot Monterey Jack and pintos. Omnivores will love  them as a side to a burger or bbq chicken breast; vegetarians can make them a meal! You’ll love the ease of making them ahead of time and simply heating on the grill to serve to guests. Find the recipe at cabotcheese and  get the grilling season off to a healthy start with vegetables and plant based foods!

What are your grilling favorites? Which vegetables and plant based foods do you like on the grill?

 

 

 

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