Baked Apple Chips

There are two kinds of apples at Costco.  Tasty ones, and terrible ones.  These were not the best batch.  I think they were Gala’s.   So I put my trusty mandolin to work and started baking (again).  I read that you should use parchment or the apples will stick to the baking sheet, even sprayed, but I used tin foil in absence of parchment and spray and it seemed fine.  I baked the first batch, and after cooking for two hours, then watching them all disappear in a matter of minutes, I knew I had to try something more creative to cook more chips at a time- where the wire cooling rack comes in handy. This is less of a recipe and more of a discussion, so I’ll tell you what I did.

  1. Thinly slice the apples– I used the thinest selection on the mandolin.
  2. add a layer to each baking sheet- – they shrink up a little so you can overlap them a bit to get more in there…
  3. sprinkle on cinnamon sugar
  4. top the baking sheet with a wire cooling rack 
  5. add more slices and sprinkle on the cinnamon sugar (i used up four apples this way)
  6. Bake at 275 for two hours, flipping each slice after an hour.  
  7. when the apples on the wire racks are done to your liking (chewy or crispy!), remove, then continue baking the ones on the sheets.

Baked Tofu- Two Way

I’ve been on a baking kick.  For a while I was roasting everything I could get my hands on, but now I’m trying everything baked.

My mother-in-law made baked tofu, which was delicious, so the next time I was at Costco I picked up a three-pack and did a little research.  There are probably a million different ways to bake tofu, but here is what I did.

  1. Drain, rinse and press the tofu.  To press- put it on a plate or baking sheet, top with another plate, or anything, then add a big can of tomatoes or cast iron pan, heavy cutting board, you get the drill.  The idea is that if you press out all the water, it will better absorb the marinade.  I’m not sure of the optimal time, I just do it for a half hour or so.
  2. Marinate the tofu.  Cut it to whatever size you want- strips, bites, etc. You can use soy sauce, barbeque sauce, teriyaki sauce… i used Hawaiian BBQ sauce from Costco, since the two-gallon (exagerating, slightly) container was taking up most of my fridge.

    Hawaiian Barbeque Sauce

  3. Add a crust if you like- again, could probably coat with anything, but after marinating for 30 min, i dipped in a mixture of half cornmeal, half nutritional yeast.
  4. Bake- put on a baking sheet covered with tin foil.  Bake at 350 for an hour or so, flipping after 30 minutes, then checking every 15 minutes afterwards.  Its much less messy if you add a crust, the marinade i used was really sweet and burned and made a nice burned crust, but use the cornmeal for a nice crunchy texture.

Krazy Good Kale Chips

If you ever have tons of kale and just need to eat it, this will do the trick to get all that room back in your fridge, plus create a healthy snack!

Krazy Good Kale Chips Recipe


  • lots of kale, washed, rinsed, stems removed, and just into strips (size depends on what you like- if you make it too small, it will really just shrivel into nothing, some people prefer large strips)
  • olive oil
  • a little salt
  • Bragg’s nutritional yeast


preheat over to 350 F. put the kale on a baking sheet (or two, depending on how much kale you have). feel free to fill up the sheet, as in steaming, it will really wilt down, you won’t even know what happened when you open the oven… drizzle a little olive oil on the kale, stir it up with your hands until coated.  sprinkle a little salt (seriously, a little, i over did it last time- yuck! but i think i used sea salt and it didn’t really work)  and toss on the nutritional yeast.  its really a matter of personal taste how much you want, but a few tablespoons per sheet would probably do the trick.  if you’ve never used nutritional yeast, its a cheesy flavor, and i’m not sure what it does for you, but i bought it at a health food store, so it has to be good for you, right? i found it near the spices.

cook for 10-15 minutes until the edges are slightly browned and the kale is crispy.

Bragg's nutrintional yeast