Allez, Cuisine! – Baked Kale Chips and FroYo Bananas

Claire Littlefield and Emma Ellis

We know what you’re thinking. No matter how not-terrible health food is, it’s never going to satisfy a late-night library craving. Leaves aren’t chips and putting breakfast in the freezer does not make it into a dessert. Time to move on to the sports section.

But wait! We understand your skepticism. We are zealous enthusiasts of good old-fashioned junk food. We feel that spinach has no place in a smoothie and that it is perfectly acceptable to eat chocolate chips straight out the bag, no questions asked. You have our solemn guarantee that we would not recommend these recipes unless we were entirely convinced of their deliciousness.

We genuinely love these snacks. In fact, they are close to addictive. Kale chips are crispy, salty, hot-out-of-the-oven gifts from the snack food gods, and a FroYo banana is a sweet, cool and refreshing pick-me-up. And, to top it all off, they are both laced with the delicious satisfaction of (almost) guilt-free snacking. Give them a chance. You might discover that you’re more of a health food lover than you thought.

Ingredients:

Kale Chips:

1 bag of kale

Olive oil

1/2 tsp salt

(Servings: 2-4)

FroYo Bananas:

2 ripe bananas

1/4 cup (approximate) plain yogurt

Honey

2-3 Tbsp granola

(Servings: 2-4)

Process:

Kale Chips:

1.  Preheat your oven to 350°.

2.  Rinse the kale thoroughly.

3.  Transfer the kale into a 13x9in baking dish.

4.  Sprinkle the salt and drizzle some oil over the leaves.

5.  Toss to distribute. You’re looking for a light, even coating of oil.

6.  Bake for about fifteen minutes, or until the leaves are very dark green and crispy.

FroYo Bananas:

1.  Cut the bananas into discs about 1/4-1/2 inches thick. If your bananas are very ripe and mushy, you may want to put them in the freezer for a few minutes at this point. They’ll be easier to handle if they’re firmer.

2.  Put the bananas on a plate or in a pan. Just make sure whatever you use fits in your freezer.

3.  Slather some yogurt over the top of the banana discs. It doesn’t have to be pretty, but keep in mind that you’re going to want to be picking them up individually.

4.  Drizzle some honey over that mess. We like to make diagonal hatching patterns, but it really doesn’t matter.

5.  Sprinkle the granola on top of everything.

6.  Stick the bananas in the freezer for about 45 minutes to an hour, or until the outer shell of yogurt/granola/honey/magic has hardened.

Bonus Points:

Kale Chips:

Experiment with different flavors.

1.  Try adding a few shakes of parmesan in with the salt and oil.

2.  Or something spicy like paprika or chili powder.

3.  If you’re feeling more adventurous, you could add a tablespoon or so of a milder vinegar (like apple cider vinegar) to make salt and vinegar kale chips.

FroYo Bananas:

Again, experiment.

1.  Try a different sweetener or a sweetened yogurt.

2.   Or a fruit-flavored yogurt.

3.  Sprinkle on chopped nuts instead of granola.

4.  Add chocolate.

5.  Add another kind of fruit (maybe a strawberry) and make a little FroYo Fruit Sandwich.