The origins of this recipe began on Facebook. Well, that is not entirely true. It actually all started when a dear friend forwarded me this article which discussed how kale was the new beef. I found it interesting and it made me feel a bit bad that I had yet to jump on the kale bandwagon. Sure, I’ve made it a few times. I’ve used it in this quinoa kale confetti salad, as well as in this quinoa protein bowl but I’m not what you’d call a huge enthusiast. As healthy as it is, I should be eating it several times a week!
I decided to share the article on my Facebook page and as the readers there if they had any favorite ways that they enjoyed kale.
I was so excited with all the great responses – kale chips, Tuscan quinoa kale, sauteed kale, Tuscan Kale and White Bean Soup – I could go on! I copied a bunch of recipes into a word document and am working them into our meal plans for the next few weeks.
The one thing that really excited me was kale chips, because I am a salty snacky girl much more so than sweet and I have missed my salty snacks lately. I have been trying to do my best to look for alternatives to processed oil when I can. I haven’t eliminated it from my diet all together as you see below, but I am trying to be aware of when there may be another alternative. So when I remembered that there were Salt and Vinegar Kale chips that didn’t use oil in Thrive Foods, I knew I had to give them a try.
Sadly, they will not be making an appearance here.
And it’s not because they weren’t good. It’s because I ate them ALL before I got around to snapping a picture. Seriously, I was sneaking kale chips while my coffee was brewing this morning.
Later on, I remembered that I had blanched and frozen some kale a few weeks back. Cooked quinoa was in the fridge. My mind started working on a recipe and being that fritters and quinoa patties are a known obsession, these quinoa kale fritters were born.
I think I am officially a kale enthusiast! Now….off to the store so I can make more kale chips.