Whole wheat crisps & kale chips

Whole Wheat Crisps

Adapted from 101 Cookbooks
Makes about 5 cups crackers
Note: These are delicious with creamy goat cheese spread on top!

2 cups whole wheat flour
1 tsp. sea salt
3/4-1 cup water
3 Tbsp. olive oil
Cracked pepper, salt, parsley, or whatever herbs or spices you like

Combine the flour and sea salt in a bowl, then add 3/4 cup water and stir.  The dough should be tacky, but not too sticky or soggy.  Add more water or flour if needed.  Knead the dough a little with your hands, and form it into a ball.  Divide the ball into 9 pieces, either by cutting or tearing.

Roll each small ball in a little olive oil and set on a plate.  Cover the plate with a towel or plastic wrap and let the dough rest for 30 – 60 minutes.

Preheat the oven to 450 with a baking stone or cookie sheet inside.  When the dough is done resting, flatten each ball with your hands and run through a pasta roller or use a rolling pin.  Make sure it is pulled very thin so the crackers end up crispy!  Cut the dough into whatever shape you like (I did a mix of triangles and rectangles), place on the hot stone, poke with a fork to prevent puffing, and top with some black pepper or whatever herbs or spices you like and bake until golden brown.  Cool before serving.

Now, on to the kale. I had seen a couple of recipes for baked kale in places like Cooking After Five and Smitten Kitchen, and decided to give it a try.

Kale chips
Makes about 1/2 cup

2 stalks curly kale
2 Tbsp. olive oil
Salt and pepper

Preheat oven to 300.  Tear the leaves from the stalks.  Curly kale has a bit of a natural indention in the wave of the leaf about every inch, and this is a good place to tear to make small pieces.  Toss the kale pieces in the olive oil and spread on a cookie sheet.  
Sprinkle with salt and pepper and bake until nicely toasted – about 10-15 minutes.  Be sure to check on it to make sure it doesn’t get overdone.  Parts of the leaves will turn brown, and this is ok.  I overcooked mine a little too much because I was worried about them being crunchy enough, but they were still delicious.  Allow to cool, then enjoy!