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Hopefully everyone had a great Holiday Season and Happy New Year! I thought I’d ring in the new year with one of my favorite snacks that are super easy and good for you – Kale Chips.

Instead of grabbing a bag of chips or pretzels when I’m in the mood for something crunchy and salty, these Kale Chips satisfy my craving. My uncle loves to make these and that’s where I tried them for the first time. He adds a bit of red pepper flakes for a kick, but you can leave them out if you don’t want to include them. They are so versatile, you can use whichever spice blend you prefer.

I am anxious to make my next batch and play around with some different spices and flavorings. These Kale Chips are the perfect snack to keep you from munching on not-so-good food and help you on any New Year’s healthy resolution you might have. Enjoy!

Kale Chips
A Love and Confection family recipe
Click here for a printable recipe

Kale Chip Ingredients:
– 1 bunch of Kale
– Sea Salt, to taste
– 1/2 teaspoon Garlic Powder
– 2-3 teaspoons Olive Oil
– 1-2 pinches of Red Pepper Flakes (optional)

Kale Chip Directions:
1. Heat oven to 275F and lightly spray non-stick cooking spray onto 1-2 sheet pans with sides.
2. Pull leafy portions from stringy veins of Kale and tear large leafs into smaller pieces. Rinse well and spin or pat and air dry. Make sure they are completely dry before baking to insure a crisp chip.
3. Place the Kale in a large mixing bowl and add Sea Salt, Garlic Powder and Olive Oil. Toss lightly to coat and place in a single layer on your sheet pan.
4. Bake for 18-22 minutes, rotating halfway through. They should shrink about 50% and are done when crisp. Let them cool on the sheet pan for 3-5 minutes. They are very delicate, so carefully, with a spatula, remove the Kale Chips from the sheet pan and place them in a bowl for serving.

*Kale Chips are best eaten within 24 hours of baking. I have not tried this, but if you choose to store them, place some uncooked white rice in the bottom of an airtight container and store for up to 2 days. 

Until next time,
LOVE & CONFECTIONS!

40 Easy Appetizers and Small Bites Round-Up:

1. Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Mascarpone from Love and Confections
2. Havarti Dill Roll-ups from Eazy Peazy Mealz
3. Creamy Ranch Buffalo Chicken Dip from Renee’s Kitchen Adventures
4. Chicken Cordon Bleu Sliders from Life Tastes Good
5. Basil Pesto Hummus with Toasted Pine Nuts from The Lemon Bowl
6. Spinach, Tomato and Artichoke Dip from Hot Eats and Cool Reads
7. Chipotle Cheese Dip from Dizzy, Busy and Hungry
8. Spinach and Feta Quinoa Bites from Aggie’s Kitchen
9. Crispy Artichoke Hearts with Dipping Sauce from Hungry Couple NYC
10. Sweet Potato Chips with Garlic Aioli from Life Tastes Good
11. Shrimp and Veggie Egg Rolls from Eazy Peazy Meals
12. Crispy Baked Green Bean Fries from Dizzy, Busy and Hungry
13. Pan Fried Cajun Chickpeas from Aggie’s Kitchen
14. Polenta Cakes with Grilled Tomato and Mozzarella Caprese Salad from Love and Confections
15. Spicy Chicken Meatballs from Life Tastes Good
16. Sesame Chicken Egg Rolls from Carlsbad Cravings
17. Steamed Pork Dumplings from The Lemon Bowl
18. Shrimp and Crap Dip from Hot Eats and Cool Reads
19. Loaded Eggplant Rounds from Dizzy, Busy and Hungry
20. Steak, Pear and Gorgonzola Flatbread from Katie’s Cucina
21. Crab and Cream Cheese Wontons with Lemon Dipping Sauce from Eazy Peazy Mealz
22. Hot Pepperoni Muffuletta Dip from Renee’s Kitchen Adventures
23. Roasted Tomato Pizza Dip from Life Tastes Good
24. Smoked Salmon Bites from Dizzy, Busy and Hungry
25. Blue Cheese Cheesecake from Recipes, Food & Cooking
26. Pickles in a Blanket from The Lemon Bowl
27. Cauliflower Poppers from Hungry Couple NYC
28. Pesto White Bean Spread from Hot Eats and Cool Reads
29. Chinese 5 Spice Chicken Wings from Carlsbad Cravings
30. Baby Portabella Pesto Flatbreads from Aggie’s Kitchen
31. Mediterranean Lamb Meatballs with Yogurt Sauce from Eazy Peazy Mealz
32. Cream Cheese Pesto Dip from Renee’s Kitchen Adventures
33. Baked Brie with Honey and Almonds from The Lemon Bowl
34. Simple Guacamole from Life Tastes Good
35. Brie with Cranberries and Walnuts from That’s My Home
36. BLT Dip from Hot Eats and Cool Reads
37. Guilt-Free Jalepino Artichoke Dip from Dizzy Busy and Hungry
38. Healthy Asparagus Spiral Puffs from Hungry Couple NYC
39. Hot Pimento Cheese Dip from Katie’s Cucina
40. Cheese Stuffed Zucchini Flowers from Aggie’s Kitchen

This dessert title is definitely a mouthful, and it may seem like a dauntingly difficult thing to make, but it really isn’t. These crostini take maybe 15 minutes from start to finish and are so delicious and satisfying.

Let’s talk about the whipped mascarpone. Mascarpone by itself is so good. It is great in both sweet and savory dishes. I use it with pasta and red sauce – like lasagna or baked ziti, and in tiramisu and frosting – like a cream cheese frosting for cupcakes. I could just eat this whipped mascarpone with a spoon, it is that good. It gets even better when it is on top of a crunchy, buttery crostini.

I usually use a small French or Italian loaf when making crostini because the nice hard crust gives it some stability. Slather it with butter and put it on a grill and you are good to go. I have a very, very, very small grill. It can cook like 4 hamburgers at a time and takes 1 hour for the charcoal to get good and hot. I am all for getting that good smokey grill flavor, but lately easy dinner and desserts are on the menu, since Baby L&C is days away from turning 1 and starting to walk everywhere and get into everything.

OXO just released their new line of cookware. I love OXO products and couldn’t wait to try out their newest collection. The Non-Stick Pro 11 Inch Square Grill Pan is such a great addition to any kitchen. It gives food those lovely grill marks without having to go outside and play with charcoal or gas. What’s even better is that it can go from stove to oven and is dishwasher safe! I have a few more recipes in mind for this Grill Pan and cannot wait to make them. The new OXO Cookware should definitely be on your holiday wish list!

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone
A Love and Confection original recipe
Click here for a printable recipe

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Ingredients:
– 8- 1/2 inch slices of French Bread cut on a diagonal
– Unsalted Butter, room temperature
– 2 Bananas, cut in half length-wise with the skin left on
– 4 teaspoons Honey plus more for topping
– 1 tablespoon Brown Sugar
– 1/2 teaspoon Ground Cinnamon
– 2 ounces Mascarpone, softened but not warm

Grilled Banana Crostini with Honey-Cinnamon-Brown Sugar Whipped Mascarpone Directions:
1. Heat Grill Pan on medium heat. Slice Bread into 1/2 inch pieces and Butter both sides. Place the crostini, half at a time, on the grill pan for 1-2 minutes, or until crispy, brown and with grill marks. Flip over and cook the second side. Remove crostini to a plate and repeat with remaining bread pieces.
2. Place Bananas, fruit side down, onto the grill pan and cook for 1-2 minutes or until they have nice grill marks but are not burnt. Place on a plate, remove the skin and dice.
3. In a small bowl, whisk together the Honey, Brown Sugar, Cinnamon and Mascarpone until completely combined. Spread onto Crostini and top with Grilled Bananas and optional drizzle of Honey. Enjoy!

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Until next time,
LOVE & CONFECTIONS!

Disclaimer: I was provided an OXO Grill Pan for review as well as one to give away to my readers. All opinions are my own. This post contains affiliate links.