The winter has arrived here, and the mornings are cool. Not cool enough to light the fire, but cool enough for the winter veggies to grow in leaps and bounds. The garlic is looking strong, especially in the bed that received lots of “18 day compost”. I companion planted this bed with kale, perpetual spinach (an heirloom variety), silverbeet, coriander (cilantro) and lettuces. It is my most successful bed!
Even though it’s technically winter, the weather here feels like two seasons in one day – freezing cold in the morning, where we ride to kindergarten with hats and gloves. But by midday, all the sweaters have been thrown off in the midday sun! By the time the sun sinks low we kindle the fire and go indoors again, to snuggle down.
Last night was Nina’s school play performance, it was a beautiful mix of poetic Nordic mythology, and gentle choreographed movement. We were proud to see her blossoming in her new school.
As always at our community gatherings we all bring nibbles (knosh). We’re lucky to live amongst such gourmet healthy people – there was a lovely spread of delicious soups, salad platters, and dips. When you linger around the food, stories, appreciation, and experiences are shared.
This time being so close to Chanukah, I wanted to bring a dish that was tasty but not too oily. After a quick round in the garden I picked a big bunch of kale and made these delicious kale chips.
They are really easy to make, and have a great umami flavour, that is reminiscent of BBQ flavour chips – this comes from the rich smoky paprika, and the yeast flakes add a cheesy saltiness.
Tasty Kale Chips
- 1 Large bunch of kale – I used a mix of dinosaur and curly kale, washed and torn into chunky pieces.
- 2 tsp Olive oil
- 1 tsp Smoked paprika
- 1 tbsp Yeast flakes
- Baking sheet lined with parchment
- Warm your oven on a very low temperature 100℃ (210℉) (if you have a dehydrator set it to 135 ℉ and the chips will take about 2.5 hours)
- Toss the kale on the lined baking tray with the oil.
- Sprinkle on the yeast and paprika and a pinch of salt, and massage gently so that the kale is lightly coated in the yummy mix.
- Set in the oven to slowly bake for around an hour.
- After half an hour toss the chips, there will be some that are dry and some that are still green and a little soggy, dont worry, just separate them a little and let them keep on drying.
- When all the chips are dried and crunchy, enjoy right away as a delicious snack!
This is one of our flavor combinations, but we also love them made with toasted sesame seeds and garlic, or just a little sea salt.
Sometimes I serve them on the table with lunch, and the kids really love them.