Kale chips are just one of those things... they're easy, delicious, and kind of time consuming. But, they cost like $4 for a small bag at the store. Come on!

The girls have been into my kale chips lately (YES!). I simply buy a bunch of organic kale at the store (soon to be my garden), wash the leaves, dry the leaves, remove the stems, and cover them in oil, garlic and onion powder, pepper, and salt (after baking). They simply are the best snack. The great thing is that they're beyond versatile. I added my chili lime seasoning to them this afternoon and they were heavenly! Enjoy!

STEPH'S PALEO KALE CHIPS
dairy free, gluten free, grain free, and soy free

INGREDIENTS

• 1 bunch of organic kale
• Olive oil, or any fat of choice
• Preferred spices (I like onion, garlic, pepper, salt, chili lime seasoning - the sky is the limit!)

METHOD

• Preheat oven to 385 degrees.
• Wash kale well, and pat dry.
• Remove stems from kale, and place the leaves on a parchment lined baking sheet.
• Toss with just enough oil, and season.
• Bake for 15ish minutes, until kale  leaves are nice and crispy.

Paleo bread. It kind of sounds like an oxymoron, right? I've had my fair share of experiences with paleo bread. Nearly 6 years ago, I was ordering paleo bread from Julian Bakery in California and was paying close to $14 for a loaf. Then, I started surfing the web and came across Danielle Walker's blender bread (which is good, but spongey!), but also expensive because there's close to three cups of raw cashews in it! Matt stumbled upon Tasty's low carb bread recipe a few weeks ago. We made it... it was good, but also looked like this... 

The flavor was good, but the bread sunk in the middle. The texture wasn't quite right. I added a few tablespoons of arrowroot powder and a tablespoon of coconut flour in hopes that the gaping hole would soon be remedied. And, it was. 

Using La Tourangelle's walnut oil really helps make this bread. Its flavor is so perfect for this recipe. This is a bread for everyday use. It makes great toast, sandwiches, french toast, you name it. Let me know how you like it!

PALEO BREAD
dairy free, grain free, gluten free, sugar free, and soy free

INGREDIENTS

• 6 egg yolks
• 6 egg whites
• 2 eggs
• 1/3 cup La Tourangelle walnut oil
• 2 cups almond flour
• 2 tablespoons arrowroot powder
• 1 tablespoon coconut flour
• 1 tablespoon paleo friendly baking powder
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon sea salt

METHOD

• Preheat oven to 375 degrees and line a loaf pan with parchment paper.
• Separate six eggs. Add the egg whites to a mixing bowl. Add the yolks to a large bowl.
• Add the two additional eggs to the egg yolks. Mix.
• Stir in the walnut oil.
• Add the almond, arrowroot, and coconut flours. Combine well. Mix in the baking powder and sea salt. Set aside.
• Beat the eggs whites (I use my KitchenAid) and 1/4 teaspoon cream of tartar until stiff peaks form.
• Gently add the egg whites to the other mixture. I like to add the whites in 2-3 batches. Make sure all egg whites are combined well.
• Add batter to pan and bake for 40 minutes. Let cool completely.