Herbalized Kale Chips

What made us decide on Kale Chips?  Well mom and dad like kale and say there is no taste to it so the kale tastes like whatever you put with it..  Mom tends to snack and doesn’t need any more weight on her.  Ok…herbed kale chips coming up.  Budd will you go pick some kale for us from the raised bed.  Sure enough Shoko.                                                                
Should I wear my mask?  Are you going to mew with anyone on the way to the kale?  Naw….so I’ll just hustle out there and get some curly kale.


Got it Shoko and I put the kale in the sink.  Tyebe can you wash any vermin off the kale.  We don’t have vermin…the kale doesn’t need washing.                                                                   

Tyebe!! Look at the spider running out from the kale. It needs to be washed. Well, geez sis he won’t make a mess. You’re just too picky. OK, ok….I’ll wash the kale.

There you go now what do we do? Now we have to cut out the rib that runs almost to the tip of the kale.                                                              
On a bread board lay out a leaf of kale and with a sharp knife slice the rib out without losing too much of the leaf. The ribless kale can now be cut in big pieces.  I gave the kale to Budd after he washed his paws and he ripped big pieces.. This will give you a fair sized slice of kale, remember the kale shrinks as it driesThe ribs can be saved in the freezer for soups.


When the washing is finished put your ripped kale in a bowl and add 1 tablespoon of olive oil and 1 tablespoon of Italian spice.  Then mix ingredients thoroughly.                                                          

Geez, the kale looks very wet. Oh well, it’ll dry in the dehydrator.

We didn’t use a whole bunch of kale. Ya, cause we thought it might come out yucky and nobody would eat it. We have 4 small trays of kale. Lay the kale out in the dehydrator tray with the sides just touching.  They will shrink.

Ok, they’ve been dried  for 4 hours.                                                                           

The kale still looks wet.

Time for tasting,  Tyebe, you and Budd can be the tasters.  I’ll lie on the condo by the window  in the living room so you won’t feel hassled.

Ohhh Shoko…yuck!!  It tastes greasy and bites back.  It’s kinda limp too.  Really….let me taste too.  Cwap!!  This is green garbage.  Tyebe, you have green in your teeth.  How about you Budd?  I like it…can I eat yours too. Shoko gives Budd the questioning eye and said “fill your boots.”

This means we must try it again right away but with a few differences.  HERBED KALE second attempt

Wash and dry kale.  Cut out ribs.  Rip the kale in large portions. spread kale out on a flat surface such as your counter.

You will need:

1 spray can of Pam
spice jar of garlic powder
spice jar of clubhouse Parmesan & herbs seasoning

Hold the can of Pam away from the kale so it mists the kale. We used the buttery flavoured Pam. Any excess can be wiped on the backside of the kale cause you’re just spraying and seasoning one side. Sprinkle the garlic powder on the kale. Then sprinkle the Clubhouse Parmesan and herbs. If you like garlic put lots on your kale and the same with the clubhouse. We basically just sprinkled both over the kale.  Now, we wait at least 5 hours.

Say, this batch looks much better.  No shiny faces.                                                     
It looks like some leaves got more herbs than others. The leaves are more like chips though.

Time for the taste test.  You’re nominated Tyebe How about me, Shoko?  Sorry, Budd but you seem to like even disgusting food.                                                                               
It’s not nearly as wet looking.  Mmmm…this is good, Shoks.  It’s even crisp.  The taste is mild and very pleasant.

ATTENTION:  Cats are not vegetarians but carnivores ,  However, trying a veggie will not hurt them.  This excerpt is from mom.

We are also joining Wordless Wednesday at Comedy Plus.  Click on the name or badge and visit.                                                                 


Success!!  There you have it.  Now we can take our kale chips out on the deck and watch the sunset.

                                                              BONY PETITE

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11 thoughts on “Herbalized Kale Chips

  1. The Canadian Cats Post author

    I cannot for the life of me enter this awesome recipe from Pete Hartley in our blog hop. It is in the blog hop if you scroll way down under Shrimp and Grits. I am also going to post it in the comments because it is just THAT tasty a recipe.
    Shrimp and Grits

    1 cup coarsely ground grits
     3 cups water
     2 teaspoons salt
     2 cups half-and-half
     2 pounds uncooked shrimp, peeled and deveined
     salt to taste
     1 pinch cayenne pepper, or to taste
     1 lemon, juiced
     1 pound andouille sausage, cut into 1/4-inch slices
     5 slices bacon
     1 green bell pepper, chopped
     1 red bell pepper, chopped
     1 yellow bell pepper, chopped
     1 cup chopped onion
     1 teaspoon minced garlic
     ¼ cup butter
     ¼ cup all-purpose flour
     1 cup chicken broth
     1 tablespoon Worcestershire sauce
     1 cup shredded sharp Cheddar cheese


    Instructions Checklist

     Step 1

    Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
     Step 2

    Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
     Step 3

    Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
     Step 4

    Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
     Step 5

    Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
     Step 6

    Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
     Step 7

    Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
     Step 8

    Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
     Step 9

    Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
    Mike Hartley


  2. Xena and Lucy

    We can’t eat grits, but we all love kale chips. Mom doesn’t have a dehydrator, so she tosses the kale with olive oil and sea salt, spreads them on cookie sheets and bakes them in the oven. They are crispy and yummy!


  3. Cleo

    My mom has made kale chips several times before in her attempts to get dad to eat a little healthier. Being a meat and potatoes, salt and gravy kind of kid dad didn’t take too well to the kale at first, but he learned to enjoy snacking on it.


  4. Timmy Tomcat

    Dad says he has a Dehydrator upstairs and may bring it down if his garden ever does anything. Hope you had a nice Canada Day. We have you at our 4th picnic tomorrow



We love mewing with you my friend so pull up a cushion and let's chatter like the squirrels.

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