Sporatic Summer Sampling

My roommate Alyssa and I find ourselves constantly hungry-- possibly due to the fact that our kitchen and living room are connected so there's no avoiding the bombarding thoughts of food within arms reach. I do give us props, however, because recently our snack choices have been very health conscious. Rather than giving in to the temptation of junk food, we've been utilizing vegetables as substitutes for our favorite snack foods. 

Recently to fight our salty cravings, we made baked chickpeas lightly seasoned with everyday spices, a tad bit of fresh Parmesan & dipped them in sriracha. Cook time was only 30 minutes and they reached a desirable crunch. Highly recommend these especially if you already have a liking towards chickpeas. 

However, tonight while sitting down to unwind from a long day turned into a whirl wind of experimentation. Alyssa and I looked in our fridge to discover what we could whip up this time. Our end result: kale chips, spinach chips, and radish chips.

To begin, we lightly tossed the spinach and kale in olive oil. Then, after spreading the leaves on a cooking pan we added light salt, garlic powder, and tiny sprinkles of cheese. 























Ten minutes of baking at 325 did the trick and this was our end result:

Crispy, guilt free GOODNESS. 

Although the kale chips were the winner in my book, the radish chips came in close second. 

These suckers had little preparation besides thin slicing. All we had to do was pat the slices dry, add a tad a lemon juice, salt & pepper and bake them at 375 for 20 minutes or until crispy. 

The end result tastes so similar to a potato chips it's astonishing--especially since radishes have a spicy & strong taste to begin with. The initial tastes of radishes is lost once baked. 

As I sit here writing this we are currently on our second round of kale chips...we can't get enough.

That's all for now.

-K



Instagram account: @savetheflav