TCU - Cooper Robinson
His successes include one school record in the 200yd backstroke (1:43.41) and multiple NCAA “B” cuts
Bowling Green State University
U.S. News and World Report’s “America’s Best Colleges” nationally recognized BGSU among the top national universities with a strong commitment to teaching undergrad
University of Richmond - Matt Barany
During his time with the program his swimmers have reached the NCAA Championships, earned All-American status and broken over 60 school marks
by Josh Huger (MrUtopia)
Created March 6th, 2013 08:49:13 AM
Modified March 6th, 2013 08:49:13 AM
I’ve been skeptical about this whole kale movement for a couple of years, but I finally took the plunge and bought a bundle of it at the market the other day, determined to make a batch of kale chips. It never hurts to have a bit more green in your life, right?
I found several recipes online for kale chips, including tips on what seasonings to use and what to dip the chips in. I referenced a super simple recipe on the Kath Eat’s Real Food website which included a nice little video to watch in case you become confused on what to do.
Adapted from Kath Eats Real Food
Preheat oven to 375 degrees. Tear kale off of the stem in “chip-sized” pieces.
Rinse kale with water. It is recommended to use a salad spinner to dry it off, but I definitely don’t own one. I just laid the kale out on a paper towel and dabbed it with another paper towel. Easy peasy.
Spray cookie sheet with olive oil. Lay kale out on cookie sheet. The less congested the sheet is, the crispier the kale chips will be.
Drizzle olive oil over top of the kale. I have an olive oil sprayer, so I just sprayed over the kale-filled cookie sheet.
Sprinkle kosher salt on the pieces kale. Then sprinkle the kale with whatever other seasonings you think your taste-buds would like. I used Parmesan cheese and it was FANTASTIC.
Place in oven for 15 minutes (but keep an eye on it so the kale doesn’t get too brown).
Take the kale chips out of the oven and chomp one down. Then serve!
I actually dipped my kale chips in ketchup. Some may find that weird, but I thoroughly enjoyed it.
If you haven’t tried kale chips yet, I definitely think you should. You can fulfill your cravings for saltiness with some green veggies, it’s actually quite amazing! I even surprised myself at how easy these were to make, too. The hardest part is purchasing the kale itself! AND it’s not even expensive! You can get a whole bag’s worth for just $1, so don’t give me any excuses!
More on G-Free Laura
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009. She reviews gluten-free products, restaurants, posts simple recipes, and writes about gluten-free experiences on www.gfreelaura.com. As a former swimmer, she knows a thing or two about feeding the belly of the swimmer beast, and she has some simple recipes to share with you here on Wheatless Wednesdays. You can also follow Laura's young, wild, and [gluten] free updates by finding her on Twitter, Facebook, Pinterest and Google+.