In Search of Yummy-ness

A Canadian Food Blog

Kale Chips


Kale Chips (Recipe)

Kale Chips

Kale seems to be really popular these days. It’s probably because this dark leafy green vegetable is full of vitamins and minerals. Honestly though, I don’t think it tastes very good. It has a strong flavour and a tough texture that I just don’t enjoy.

On the other hand, I could eat kale chips by the plateful! They are light and crispy, with a deep earthy flavour. I think they almost taste like roasted broccoli. I’ll have to try making these chips with baby kale instead, the flavour might be a bit milder. I think Loblaws is carrying organic baby kale now.



– 1 small bunch of kale (even a small bunch may make enough chips for 2-3 batches)

– 1 tbsp olive oil (or olive oil spray)

– sea salt (to taste)



1. Preheat oven to 275 degrees F.

2. Wash leaves and remove the “spines” (stems) from the kale.

3. Spin the leaves in a salad spinner or pat gently with a towel to remove excess moisture.


4. Rip the kale into small, chip-sized, pieces.

5. Toss with a small amount of olive oil (or mist the chips with an olive oil spray).

6. Sprinkle with a very small amount of sea salt. Kale is naturally a bit salty, so if you add too much salt the chips will taste bitter.

7. Arrange the leaves in a single layer on a baking sheet.

Fresh Kale

8. Bake for 20 minutes or until the kale has become dark and crispy.

Making Kale Chips

9. Remove the chips from the oven. Drain on paper towel if needed

Kale Chips on Tray

10. Allow to cool, then eat immediately. I recommend that you do not store leftover kale chips in a plastic bag as they become soggy. I put my leftovers in a bowl and cover with a clean, dry, tea towel.


Baked Grapefruit with sugar

1 Comment

Baked Grapefruit with Brown Sugar

Baked Grapefruit with sugarI love the combination of sweetness and acidity in this recipe. This is a great treat for breakfast or dessert!

How to make it: 
1. Pre-heat your oven to 350 degrees
2. Cut a pink grapefruit in half
3. Use a small knife to cut around the segments (so you can scoop them out of the skin later)
4. Sprinkle with brown sugar (you may also add honey over the sugar if you want it sweeter)
5. Bake until the sugar melts and becomes carmalized
6. CAREFUL! It will be really hot, so let it cool down a fair bit before eating.

– Avoid the temptation to broil these. In my experience they just burn really quickly
– Grapefruits can become a little bitter when baked, you may need to add more sugar if it bothers you

Dressing the pita chips

Leave a comment

Easy Pita Chips (and Hummus)

Hummus and Pita Chips

Get Michael Smith’s hummus recipe here

Pita chips are super versatile and very easy to make. Yes, I know you can buy them in stores but I prefer to make my own because it’s cheaper!

In my opinion, nothing goes better with pita chips than hummus! I don’t have my own hummus recipe, so I used Michael Smith’s (see above for link).

How to make Pita Chips: 
1. Pre-heat your oven to 400 degrees
2. Cut the pitas into triangles (easiest way: cut the circle in half, then half again, then half once more)
3. Put the triangles into a bowl, drizzle with olive oil and season as desired (I just use sea salt usually)
4. Spread the triangles out on a sheet pan, bake for 6 minutes or until crunchy. I try not to overcook mine because I find they become hard instead of crunchy.
5. Let the chips cool the serve with hummus. Chips can be stored for a few days in a zip-top bag.

Hummus Mise En Place

Wash your chick peas

Hummus in food processor

Dressing the pita chips

Pita chips in oven


Leave a comment

Sautéed Red Bell Peppers


How to make it: 
1. Wash and cut 2 red bell peppers into strips (be sure to remove the pith and seeds!)
2. In a large skillet, heat olive oil over medium-high heat
3. Add the pepper strips, and saute for 6-7 minutes, or until the peppers soften and the skins char a little.
4. Season with salt and pepper (or a lemon pepper blend)