CSA Cooking: Kale Chips

I picked up kale from my local CSA last week.  I had eaten kale in the past and had even used it in my college waitressing days as a plate decoration, but I had never actually purchased kale for myself for cooking.  My recent kale chip making process was trial and error – and lucky for me I got it right on the first try!  I just had to keep checking the oven to see when the kale chips were perfectly cooked.  And I used a timer that counted up so I could record the exact cooking time to be able to share with everyone here on Food Marriage!

Kale Chips Recipe @FoodMarriage

If you’re a Food Marriage Instagram follower, you’ve already gotten a preview of my Kale Chips AND a sneak peek of the recipe!  That’s because it’s such an easy recipe I could type it right into a quick Instagram comment!  Many people think that kale chips are too difficult to make (or they’ve just gone about making them the wrong way before and they haven’t turned out right).  So before you give up on making vitamin-rich homemade kale chips, try out my recipe!!

Kale Chips

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Yield: 1 bowl of kale chips

Kale Chips


  • 1 bunch of kale
  • Olive Oil
  • Salt


  • Preheat oven to 300°.
  • Cut the stems off your kale and cut the pieces of the stems that grow up into the center of the leaves out. You will just want to work with the large leafy portion of the kale.
  • Rinse your leaves and spin them in a salad spinner to remove excess water. Even though the spinner will get a lot of the water off the kale, I recommend laying the kale out on paper towels to dry out even more.
  • Once the kale is dry, cut it into bite sized pieces.
  • Toss the bite sized pieces of kale in a bowl with a bit of olive oil until the leaves are well-coated.
  • Line baking sheets with foil. You will probably need 2 or 3 baking sheets for one bunch of kale.
  • Lay each piece of kale onto the baking sheet. Do not allow the kale to overlap at all. Each piece should be placed flat on the sheet.
  • Sprinkle salt over all of the kale.
  • Place baking sheets into 300° oven and bake for about 13 minutes.
  • If you want to test the chips as you go, take one out and try it. If it is gummy or chewy in any places, it is not done. When they are done, they will be very crisp and fragile. Be sure to keep a close eye on them as you get close to the 13 minute mark - they will burn very fast if left in a minute too long!
  • Remove baking sheets from oven and gently remove kale chips and place into a bowl. Enjoy!
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xoxo, Food Marriage

Game Day Recipe: How to Make Your Own Soft Pretzels!

So the Eagles did NOT do well today.  Despite the fact that we would not have wanted to be at the game in person anyway, my husband and I decided to try making our own soft pretzels, just like the ones that you would get at the game!!  For the first time making soft pretzels, they turned out pretty good!!

Recipe: Homemade Soft Pretzels
(This recipe will yield 4 pretzels)


  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon sugar
  • 1/3 cup warm water
  • 1 2/3 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • Kosher salt (for topping)
  • In a small bowl, dissolve your 1 1/4 teaspoons yeast and 1/4 teaspoon sugar in 1/3 cup warm water.  Let stand for about 10 minutes, until it becomes creamy-looking.
  • In a large bowl, mix together flour, 3 tablespoons sugar, and 1/2 teaspoon salt.  Pour in your oil and yeast/sugar/water mixture.
  • Knead your dough for about 8 minutes, until it is smooth (If the mixture is dry, add in a tablespoon or two of water).
  • Coat another bowl with oil, place all of the dough inside, and cover with plastic wrap.  Let the dough sit for about an hour and it will begin to rise.
  • Preheat oven to 450°.
  • In a pot on the stove, dissolve your baking soda into about 4 cups of water.  Bring to a boil.
  • Divide your ball of dough into 4 pieces.
  • Roll each piece of dough into a long, thin rope and twist into a pretzel shape.
  • Place each pretzel into the boiling water/baking soda on the stove for about a minute and then remove.
  • Next, place the pretzels on a baking sheet and sprinkle the tops with Kosher salt.
  • Place pretzels in the oven for about 8-10 minutes, until the pretzels begin to turn a golden brown.
Recipe Adapted from: All Recipes.com

xoxo, Food Marriage

Recipe: Slow Roasted Pumpkin Seeds

I’m not a huge fan of carving pumpkins…I don’t think I ever was.  I personally think it is a gooey mess.  I actually hadn’t carved a pumpkin in years until I recently made my Pumpkin Dip and decided to make a pumpkin bowl to put my dip into.  When scooping out the seeds of the pumpkin I remembered something that my mom used to do when my siblings and I were little.  She used to save the seeds and turn them into a tasty snack!!

Although they may look gross and slimy when you are pulling them out of a pumpkin, the seeds are actually very nutritious and can taste great after roasting them in the oven.  As you are carving, just set the seeds off to the side and you can wash them up later.

Recipe: Slow Roasted Pumpkin Seeds


  • Pumpkin Seeds
  • Salt
  • Preheat oven to 300°
  • Thoroughly rinse your pumpkin seeds and be sure to remove any of the orange goo from the pumpkin.
  • Place your pumpkin seeds onto a baking sheet (they can still be damp at this point and being wet will actually help the salt stick).
  • Sprinkle the seeds generously with salt.
  • Place into the oven and start baking.  Every 15 minutes or so, give the seeds a little stir with a spatula.
  • Bake for at least an hour (I had mine in for about an hour and 20 minutes).
  • Let the seeds cool and then enjoy this crunchy, salty snack!

xoxo, Food Marriage

Healthy Snack Idea: Ants on a Log!

My husband and I don’t have kids yet, but if we did, we would definitely make them this snack!!  It is great for kids and adults alike – whether it be after school, after work, or even something to pack with you for a mid-day snack during the day!

My goal for the new year is to TRY to cut out cookies and to limit cheese (both of which are extremely hard for me because I love them both so much!)  So in an effort to eat a little more healthy, I have been trying to think of snacks that will not only satisfy my hunger, but also take care of that craving to munch on something!

So here’s what I came up with – Ants on a Log!  They are celery sticks filled with peanut butter, and then topped with raisins.

The celery is a great source of Vitamin C and Fiber as well as a good source of potassium and B Vitamins.  Peanut butter, not only an added source of B Vitamins, also packs in folate, fiber, and is a great source of protein.  Finally, raisins are great antioxidants and can help with bone health and eye health!

I actually read in the most recent January/February 2012 issue of Women’s Health Magazine, that raisins are “A cheaper, more nutritious option than sports gels and blocks.  Bikers pedaled just as hard when eating raisins as they did when popping sports jellybeans – and enjoyed the raisins more.  For long workouts, have a mini box every 20 minutes.”

So TAKE THAT cookies!  Unless you can prove to me what benefits you can give me besides tasting heavenly….you may need to sit on the shelf for a while, because I have a love affair with my new healthy snacks!!


xoxo, Food Marriage