Healthy Snacks

Kale Chips

-Heather Brown

Kale (approximately 1 large bunch)

Olive oil

Kosher Salt (or salt of your choice)

Just tear up some kale and remove the stems. Wash and make sure the Kale is thoroughly dry! Toss with a tablespoon of oil and a sprinkle of salt. Don't over salt.

Place on a baking rack set over a sheet pan and bake at 250°F for about 25-30 minutes, tossing about halfway through.

The kale will be crispy when it is ready to be eaten. I have only stored kale chips for up to 1 day, because we always eat them sooner.

Restaurant Style Hummus - Cook's Illustrated

-Heather Brown

3	tablespoons juice from 1 to 2 lemons
1/4	cup water
6	tablespoons tahini , stirred well
2	tablespoons extra-virgin olive oil , plus extra for drizzling
1	(14-ounce) can chickpeas , drained and rinsed
1	small garlic clove , minced or pressed through garlic press
1/2	teaspoon table salt
1/4	teaspoon ground cumin
	Pinch cayenne
1	tablespoon minced fresh cilantro or parsley leaves Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in second small bowl. Process chickpeas, garlic, salt, cumin, and cayenne in food processor or blender until almost fully ground, usually about 10 seconds. With machine running, add lemon juice-water mixture in steady stream through feed tube. Continue processing for another minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy. Scrape down bowl as necessary. Transfer hummus to serving bowl cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and sprinkle with parsley or cilantro and serve.