My Favorite Kale Chips – Spiced Lemon and Tahini


As a past potato chip addict (I am glad to say I have kicked this one) I am always searching for “chips” that give me the same satisfaction as potato chips. AND are good for me. I stumbled across kale chips about a year ago and was buying them in Trader Joes and Whole Foods for who knows how much, but it was draining my wallet! So, recently I gained the courage to try making them myself and I am so happy with the results! This recipe is just my favorite currently, I love some heat and to have them baked crispy so feel free to customize how you like! Taste the seasoning and see what you like. Okay let’s get into this recipe!



  1. Preheat your oven to 180 degrees Celsius (around 350 degrees F).
  2. Rinse your kale well and remove all the stems. Make sure to dry your kale VERY well, this is essential if you want crispy delicious chips!
  3. In a large bowl combine all your seasonings, lemon juice, tahini and olive oil.
  4. Pour your kale into the bowl and using your hands mix thoroughly until each kale “chip” is covered with seasoning.
  5. Line a large baking sheet with parchment paper and spread out the kale chips evenly on the baking sheet.
  6. Bake for 12-16 minutes, flipping the chips over halfway and checking them every 5 minutes or so (they can burn quickly).
  7. Remove your kale chips from the oven, and enjoy!

Servings: Makes 1-2 servings
Prep&Cook Time: 25 minutes

Thanks so much for stopping by and I hope you give kale chips a try!


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5 Ingredient Chickpea Curry!

You know those days where you have barely anything left in your refrigerator but you can’t be bothered with going to the store? Well, I have the perfect recipe for you!

This recipe is 5 ingredients (really could be less) and takes less than 20 minutes!

You probably have these ingredients in your fridge already, so let’s get started!

5 Ingredient Chickpea Curry


  • 1 can of chickpeas rinsed
  • 1 can of yellow corn rinsed
  • 1 package of rice noodles
  • 2 large zucchini chopped
  • One jar of Kashmiri Curry


  1. Chop your zucchini and start to cook it down in a large skillet on medium heat
  2. Add your rinsed corn and chickpeas to the skillet
  3. Pour in your jar of curry sauce and let it heat through for 5-10 minutes
  4. In a pot, boil water for your rice noodles, once the water is boiling add in your noodles for 1-2 minutes until cooked and drain them
  5. In your desired serving dish mix together the noodles and curry and there you have it, a simple yet delicious dinner!
  6. Optional: I like to use what is in my refrigerator at the time so sometimes I will mix in some herbs or different veggies as well!
Serving Size: 2-4 servings (Depends on your appetite, for us it’s two servings)          Prep&Cook time: Less than 20 minutes!

As always, ENJOY! 🙂


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