Sampling Snacks Today

Traci was quite smart when she asked me to go a week without my low-sodium cashews, my go-to snack. She wanted me to explore other snacks, and today, I’m doing just that.

The first snack I’m trying today: kale chips. It’s easy. I bought a bag of pre-washed and trimmed kale from Publix for about $3. Here is the recipe:

Mist a cookie sheet with olive oil cooking spray. Spread leaves onto the cookie sheet, mist with the cooking spray and add seasoning of your choice. I used just a little salt. Bake at 300° F until crisp, 20 to 30 minutes.

These are actually quite good. Sister experienced a bitter aftertaste, which isn’t unusual with kale. All in all, the best way I’ve found to eat kale so far!

Next up: baked black beans. Sounds easy:

On a baking sheet, toss canned black beans with olive oil, ground cumin, and salt. Roast at 450° F until crispy, about 10 minutes, for a tasty snack.

Addendum: The black beans are AWESOME! However, it took more than 10 minutes. I just tested them every five minutes until they were crunchy; it was more like 25 to 30 minutes. Sister and I both love them, and after dinner, I’m making two more cans.

4 Comments
  1. Actually, I don't know who cooked the black beans for only 10 minutes. This batch (two cans) took about 45 minutes. Just watch them. They should split and be hard and crunchy.

  2. A note on the kale chips. Prob best to make and eat. Mine went soft in Gladware. Googled to find best storage method a glass, lidded container in the 'fridge. (The things these recipes DON'T tell you – GRRR!)But now you know.

  3. I tried to bake chickpeas a few months ago like you did with the black beans but they did NOT turn out crunchy. BLECH. I'll DEFINITELY try it with black beans. LOVE me some BB!

  4. With the chickpea recipe I've used, you have to rinse them and then let them dry on a paper towel for an hour or so before you cook them. Cuts down on baking time and makes them crispier. I'll have to try that with black beans. Nom!! 🙂

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