A very sweet college friend (thanks Colleen!) sent me a link to this blog, The Particular Kitchen. Molly's recipes look really good, and absurdly healthy... but they all have things I can't eat. I'm so limited right now its just sad. I mean, when the only condiments you can put on your food are sea salt, olive oil, and brown rice syrup, you're rather limited.
I made kale chips as soon as I got home from the doctor's office on Monday, after a trip to Trader Joe's (I figured Joe would have more of the things I could eat than our local Stop and Shop, which is still very much geared to the neighborhood Irish population).
Kale chips will be my saving grace - they add texture to my day, and have a really interesting flavor. If I can't have goldfish, I'll have kale chips.
This recipe is not at all exact - so feel free to adjust.
Rip kale into bite-sized pieces
Remove the veins (I took out the bigger ones, the smaller ones were fine)
Place kale on baking sheet
Drizzle with oil (I used about 4 large spoonfuls per baking sheet)
Toss by hand
Bake - I think I did 5-7 minutes at about 475 - they got nice and crisp, even thought the recipe I found called for a much longer time.