1 bag of golden delight mini potatoes
optional- daiya havarti cheese or soy sour cream
1. Boil the potatoes in a large pot for 20 minutes
2. Set oven to boil
3. slice cooked potatoes in half lengthwise
4. place on baking sheet and sprinkle with garlic salt, and black pepper
5. add a very tiny amount of daiya cheese on top if desired
6. Boil for 5 minutes or until golden brown
Serve hot , add soy sour cream, chives, soy bacon crumbles, or other traditional baked potatoes topping as desired (just no real bacon please ). Enjoy!
Craving something crispy and salty? Don’t want all the calories, fat, and sodium that store brought chips contain? Put down that bag and reach for a bunch of kale! Kale chips are a delicious alternative to snack on. I didn’t believe it at first but a friend recently introduced me to this delicious version and they have completely satisfied my crispy cravings!
1 bunch of kale
1/2 teaspoon of garlic salt or garlic powder ( for less salty chips)
1 tablespoon water or 1/4 teaspoon of olive oil ( try the water first)
Preheat the oven to 250 degrees. Wash kale and dry. Then rip up the kale (remove stems) into bite sized pieces. The size of the pieces do not matter so feel free to experiment to see what you like best. Place pieces in a large mixing bowl. Mix water or olive oil and garlic salt with the kale pieces. Place on a baking sheet in an even layer. Bake for 15-20 minutes until crispy in texture or brown around the edges. (Warning- kale chips will burn easily so keep an eye on them around the 20 minute mark.) If not crispy flip kale chips over and continue baking in 2 minute intervales. Remove from baking sheet and enjoy your new healthier version of chips!
-makes 4 servings-
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