Homemade “Cheesy” Kale Chips: Dehydrator & Oven Instructions
Learn how to make your own cheesy kale chips at home with this simple tutorial that includes instructions for using either a dehydrator or an oven.
* * *
When I was growing up, “kale” wasn’t even part of my vocabulary, let alone my diet. Not even close. In fact, I had never even heard of kale until a few years ago when it started being hailed as the new “superfood” du jour. And I’ll admit, at first I wasn’t exactly a fan.
In fact, I hated kale. I figured it was just for vegans and health nuts anyways, and at the time, I was definitely neither.
But as time went on and kale became more and more mainstream, I started to venture out of my comfort zone. Then one day I picked up a bag of kale chips and decided to give them a try, and I was hooked!
That was my green eggs and ham moment right there. As it turned out, I did like kale! I did like it, Sam I Am! Or at least, I liked kale chips😉
But OMG, kale chips are EXPENSIVE at the grocery store! So I refrained from enjoying them too often because I just couldn’t afford them.
Naturally, when I started growing my own kale, I knew I wanted to try making my own kale chips at home. At first I tried tossing them in a little olive oil and salt and drying them in the oven, but they dehydrated unevenly and tasted nothing like the cheesy, crunchy kale chips I used to get from the store.
Then, a few Christmases ago, I got an Excalibur dehydrator from my mother-in-law, and a whole new world of possibilities opened up!
Related: Dried Cinnamon Apple Slices Recipe
Again I tried making kale chips with just a little olive oil, salt and seasonings, and again they fell short of the crunchy, nacho cheese-flavoured kale chips I used to buy for $7 a (small) bag at the store. So I decided to find a recipe that would mimic the cheesy store-bought ones.
I soon learned that what gave these kale chips their crunch and signature cheesy taste was a combination of blended cashews and a little something called nutritional yeast. Finally, not too long ago now, I got my hands on some nutritional yeast of my own and decided to try making a batch of homemade cheesy kale chips in the dehydrator.
What is nutritional yeast and where can you buy it?
Nutritional yeast is simply an inactive form of yeast that grows on top of molasses (of all places). And yet, it doesn’t taste anything like molasses! Instead, it tastes a lot like -you guessed it- cheese!
Nutritional yeast is the perfect flavouring for cheesy kale chips since real cheese doesn’t dehydrate well (due to the fat content), and using nutritional yeast also makes these kale chips vegan-friendly, which is rather important when it comes to anything kale, don’t ya think 😉
I was able to find nutritional yeast in bulk from our local Bulk Barn store (I think it’s a Canadian chain). But if you can’t find it locally, you can purchase some online here.
How to make cheesy kale chips at home
Once you’ve got your kale, some cashews and nutritional yeast, you just need a few more simple ingredients to make some killer homemade cheesy kale chips. Here’s everything you’ll need for a batch:
- One large bunch kale
- 1 cup cashews
- ½ cup nutritional yeast
- 2 tablespoons avocado oil
- 2 tablespoons lemon juice
- 2 large garlic cloves (raw)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (I use fine sea salt)
Start by soaking the cashews in water for at least an hour or two to hydrate and soften them. While they’re soaking, wash your kale, remove the leaves from the stems and tear the leaves into smaller, chip-sized pieces.
Make sure to dry the kale really well. Any amount of moisture left on the leaves can prevent the sauce from sticking. I like to spin mine in a salad spinner and then place it on a paper towel to dry.
Next, it’s time to make your “cheesy” sauce…
How to make cheesy cashew sauce for kale chips
Drain the cashews and set them aside. Then, add all of the ingredients (except the kale!) to a food processor or high-powered blender (I use the chopping bowl that comes with my Breville immersion blender set and love using it in place of a regular blender or food processor for quick, small-batch recipes like this sauce).
Blend on high until the ingredients are well combined and start to resemble a thick, creamy sauce.
You may need to add a little more water to the mixture to get it to blend to a creamy consistency. Add one tablespoon at a time so that you don’t overdo it and end up with a watery sauce that won’t stick to the kale leaves.
Once your sauce is well-blended, place the kale leaves in a large mixing bowl and add all of the sauce. Then, using your hands, toss the kale in the sauce and massage it into all of the leaves, making sure to coat each one.
Once your kale leaves are well-coated in cheesy sauce, you’re ready to lay them out on trays and start dehydrating them!
How to make kale chips in a dehydrator
Lay your coated kale leaves out on your dehydrator trays in a single layer and place trays in the dehydrator.
Set the dehydrator temperature to 135ºF and set a timer for 6 hours.
That’s it! Pretty easy, eh?
How to make kale chips in the oven
If you don’t have a dehydrator, you can dehydrate your kale chips in the oven instead.
Preheat the oven to 200ºF. Place coated kale leaves on a baking tray lined with parchment paper in a single layer. Bake for roughly one hour. Check kale chips at about 45 minutes to see if they’re done as everyone’s oven runs just a little hotter or cooler than others.
Likewise, make sure they’re dry enough if you’re planning to store them for any length of time as any amount of moisture left could cause old to form.
You can also set your oven to the lowest possible temperature if it goes below 200ºF. (Mine goes down as low as 170ºF). If dehydrating at a lower temperature, you might need to dry them for a little bit longer. Make sure to check your kale chips every 15 minutes or so past the hour to see if they’re dry.
How to store homemade kale chips
If you actually manage to make a big enough batch of kale chips that you don’t eat them all within a day or so, you’ll want to know how to store them. The good news is, as long as they’re completely dry, they’ll be shelf-stable for a long time and you can store them in a Mason jar, Ziplock bag or even a FoodSaver bag to make sure they’re well sealed and stay fresh. I like to store them with an oxygen absorber to help extend shelf-life.
* Moisture can cause the chips to go moldy so make sure that your kale chips are really well dehydrated as any residual
Honestly, this is another reason I prefer using a dehydrator over the oven, because no matter what, I always find that there are a few kale chips that are just a little less dehydrated than the rest.
That’s it! Pretty straightforward, however I’ve created a full video tutorial too if you want to see how I make mine in both the oven and the dehydrator.
If you’ve ever had cheesy kale chips from the grocery store before I would LOVE to know how you think these ones compare! Let me know in the comments below if you try this recipe out!
I’d also love to know your favourite ways to enjoy kale! Because I just made two batches of these kale chips and it doesn’t even look like I made a dent in our plants outside ?
Homemade Cheesy Kale Chips (in the Dehydrator or Oven)
Ingredients
- One large bunch kale, washed, de-stemmed and torn into bite-size pieces
- 1 cup cashews, soaked for at least an hour
- ½ cup nutritional yeast
- 2 tablespoons avocado oil
- 2 tablespoons lemon juice
- 2 large garlic cloves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (I use fine sea salt)
Instructions
- Drain the cashews and set them aside. Then, add all of the ingredients (except the kale) to a food processor and blend on high until the ingredients are well combined and start to resemble a thick, creamy sauce. You may need to add a little more water to the mixture to get it to blend to a creamy consistency. Add one tablespoon at a time so that you don’t overdo it!
- Place the kale leaves in a large mixing bowl and add all of the sauce. Then, using your hands, toss the kale in the sauce and massage it into all of the leaves, making sure to coat each one.
- Once your kale leaves are well-coated in cheesy sauce, either lay them out in a single layer on your dehydrator trays or on baking trays lined with parchment paper if using the oven.
- If dehydrating, set temperature to 135ºF and set the timer for 6 hours. If using an oven, set the temperature for 200ºF and bake for 45 to 60 minutes (give or take).
- Store dried kale chips in a Mason jar or Ziplock bag in your pantry.
Wishing you homemade, homegrown, homestead happiness 🙂
CATEGORIES
ABOUT ANNA
You Might Also Like
How to Season Cast Iron Cookware
Cast iron cookware is seeing a comeback. While it’s one of the oldest types of cookware still in use today, cast iron fell out of fashion in the mid 20th century when other types of cookware such as aluminum, stainless steel and Teflon-coated non-stick pans gained...
How to Render Lard (Using a Slow Cooker or Stockpot)
When it comes to homesteading skills, learning how to render your own lard is high on the list of things that will have you feeling like you’re channeling Ma Ingalls in your kitchen. Of course, us modern homesteaders know there’s absolutely no shame in using modern...
Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.
But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;
A time to slow down, rest, reflect and dream;
A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;
A time to devour books, soak up knowledge, learn new skills and sharpen old ones.
The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.
Here’s what you’ll find in this issue:
✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!
To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com
P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!
Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com
Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.
But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;
A time to slow down, rest, reflect and dream;
A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;
A time to devour books, soak up knowledge, learn new skills and sharpen old ones.
The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.
Here’s what you’ll find in this issue:
✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!
To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com
P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!
Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com
We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?
The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).
It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.
As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.
It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.
Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.
Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.
This holiday season, why not make your own eggnog instead?
All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.
If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/
What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?
One of the things I love MOST about homesteading is that it empowers us to become producers of goods rather than merely consumers.
It allows us to become less dependent on outside sources to provide for us because we can provide for ourselves.
But that doesn't mean we don't need any outside help or resources ever when we're striving to become more self-sufficient. In fact, it's even more important that we have the right tools, equipment and resources on hand so that we can be more self-sufficient and consume less overall.
Every year around this time, I compile a list of my favourite things: Things that I love and use on a regular basis, and things that I know other modern homesteaders will love too!
This year I've narrowed it down to my top 10 favourite things; Things I've been using for long enough now that I know they're a great investment and I can feel confident recommending them to others.
For the most part, these are things you're going to buy once and never have to replace.
I put a lot of thought into this year's list, made some ruthless cuts to last year's list and added a couple new things I've come to love over the past 12 months.
If you're looking to invest your money rather than waste it this holiday season –whether you're taking advantage of sales for yourself or looking to buy for others on your list– you have my personal guarantee that the items on this year's favourite things list are well worth the money.
Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/favourite-things/ to check out the full list if you’re looking for the perfect gift for yourself or for another homesteader on your list, or if you’re just curious to see what we use around our place:)
What are some of your favourite homestead-y things??
🥧 Wanna know the secret to a perfect, flaky pie crust EVERY TIME??
It all comes down to 3 simple rules…
Rule # 1 - Keep your butter (or lard) as cold as possible.
Freeze it even!
The colder the better when it comes to the fat source in a pie crust because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the crust which is what makes it flaky and light (instead of everybody’s least favourite alternative: chewy and dense).
Rule # 2 - Keep the fat content as high as possible.
Fat equals flavour, and also helps keep the crust light and flaky.
Consider using whole fat milk instead of water, along with your butter or lard.
Rule # 3 - Don’t overwork your dough.
Unlike bread, pie crust should not be kneaded and should actually be handled as little as possible.
The more you work your dough, the more gluten strands will form, and which is what makes bread (and sadly some pie crusts) chewy.
Work your dough only as much as necessary to form a dough ball before you put it in the fridge to chill. The less you touch it, the lighter, flakier and more delicious your pie crust will be!
At the end of the day, homemade pie crust is almost always better than store-bought, but you’ve gotta follow a few simple rules to knock it outta the park.
I’ve spent a lot of time perfecting my own flaky pie crust recipe, which I use for sweet and savoury pies alike.
Link in bio @thehouseandhomestead for more tips and to get the full printable recipe or go to https://thehouseandhomestead.com/flaky-pie-crust/
What’s your favourite kind of pie? Answer with an emoji below!
(Mine’s 🍒;)
#pie #homemadepie #thanksgivingrecipes #homesteadkitchen #piefromscratch #fromscratch
The worst part about every holiday dinner is being stuck in the kitchen cooking while everyone else is just enjoying each other’s company.
The second worst part is store-bought cranberry sauce —You know, the kind that makes that oh-so appetizing slurping noise as it slides out of the tin and into the bowl, still shaped like the can it came out of.
Homemade cranberry sauce is stupidly easy to make and tastes SO much better than store-bought. Plus you can add spices to put your own delicious spin on this holiday classic.
While it takes just a few minutes to whip together homemade cranberry sauce on the big day, you can make it ahead of time and either refrigerate it (up to 3 days), freeze it or even can it to enjoy later!
Canning is my favourite method of preservation when it comes to homemade cranberry sauce because I can make it well in advance and I don’t have to worry about remembering to defrost it ahead of time.
Canning it means you’ve always got a jar of made-from-scratch cranberry sauce ready to go in your pantry long before you’re ready to set the table (and trust me, it’s a lot prettier coming out of a Mason jar!)
Plus you can make enough for both Thanksgiving AND Christmas, all in one go, and even keep enough on hand to enjoy mixed into yogurt, oatmeal or over ice cream whenever you like!
Now is the time to start your holiday dinner preparations to ensure you don’t spend all day in the kitchen and get to soak up as much valuable family time as possible.
Yesterday I shared my family recipe for homemade Perogies, which you can make ahead snd freeze. Here’s just one more recipe you can make ahead of time and preserve to make your life easier this holiday season.
Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spiced-homemade-cranberry-sauce/
Have you ever made your own cranberry sauce from scratch, or will this be your first time??
#cranberrysauce #fromscratch #homesteading #homesteadkitchen #canning #preserving #thanksgivingdinner #christmasdinner
I’m Ukrainian-Canadian. It’s an important part of my identity that my family never lets me forget.
I grew up doing traditional Ukrainian folk dancing, beginning at age 3 and performing and competing until I was 19 years old.
My mom danced too, longer than I did, and she even studied dance in Kiev for a year when she was 21: in the 1970s when Ukraine was still part of the Soviet Union.
I’m Ukrainian on both sides of my family, but the music and dancing comes from my mother’s mother’s lineage. My mother’s mother even used to dance around the house, dusting and vacuuming to traditional Ukrainian music!
And it was my grandma’s mother -my great grandmother who I called Baba Sophie- who passed down the real cultural gem in my family: Her traditional Ukrainian perogies recipe that we still get together to make every year.
If you’ve never heard of perogies before, they’re essentially dumplings filled with mashed potatoes that are then boiled or fried and topped with loads of fried onions and sour cream. At least, that’s the traditional way to eat them.
There are, however, many varieties of perogies, including meat-filled ones, fruit-filled ones and sauerkraut-filled ones. But traditionally they are made with potatoes, and they’re a crowd pleaser, I tell you what!
This traditional Ukrainian perogies recipe has been passed down through generations in my family. It uses simple, frugal ingredients, and makes enough to feed a small village, just like back in the old country:)
Whether you’re Ukrainian or not, this recipe is a crowd-pleaser and is always a welcome addition to holiday meals like Thanksgiving and Christmas dinner.
Plus you can make a big batch now and put them in the freezer and have enough for both Thanksgiving and Christmas! (And maybe even extra leftover for when you need a quick meal).
They go great with roast meats, sausages, pickled beets and sauerkraut, and are always best served with a lot of fried onions and sour cream.
Get your friends and family together and make a day of making pirogies!
Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/ukrainian-perogies-recipe/
Have you ever tried perogies before??
Did you know that the fragrance industry has a stockpile of over 3,100 synthetic chemicals that they use to concoct their signature fragrances?😬
And get this: Because of trade secrets, they’re not even legally required to disclose the list of chemical ingredients in their products! 😱
Luckily, there’s an easy, affordable synthetic-chemical-free alternative…. Make your own DIY home and body sprays with essential oils and all-natural ingredients!
If you wanna learn how, you can check out my DIY Home & Body sprays Masterclass for FREE today only by joining me and a whole bunch of other simple living bloggers for the last day of A Cozy Gathering.
Learn how to create your own all-natural sprays, craft handmade rope coil baskets, cook delicious and nourishing winter soups, make herbal honey infusions and more!
If you’ve already signed up, be sure to check your email for the links to all of today’s presentations!
And if you haven’t signed up yet, there’s not much time left, so click the link in my bio @thehouseandhomestead or go to https://bit.ly/307P0cT to sign up and watch for free before it ends tonight!
You also have the option of purchasing lifetime access if you miss it:)
I’ll be making more of these for Christmas gifts this year, along with candles and baskets of goodies from our pantry 😊
Let me know if you’ll be making some too!
Up until the 1800s, lard was commonly used much like butter is today.
It’s a natural source of fat that’s been used in cooking and baking for millennia.
But about a century ago, Procter & Gamble launched a very successful –as well as deceptive– marketing campaign that convinced people to switch from traditional and natural sources of fat like butter and lard to what they called the “altogether new and better fat” - hydrogenated vegetable oil (aka. Crisco).
Lard began to fall out of fashion as Crisco rose to popularity, and that’s pretty much how it stayed for 100 years or so. But as people are becoming more aware of the dangers of highly processed foods like hydrogenated vegetable oils, traditional foods like butter and lard are regaining popularity.
While you could technically just buy lard from the grocery store, much of the lard that you’ll find on grocery store shelves contains added preservatives including BHA and BHT, both of which are on the EWG’s Dirty Dozen list of food additives.
Homemade lard is made from 100% pure pig fat, plain and simple.
If you raise your own pigs, making your own lard is a no-brainer!
If you’re not raising your own pigs, you can still get your hands on some pork fat by asking for it at your local butcher or by making friends with a local pig farmer.
There are 2 types of pork fat (leaf fat and fatback). For pure, white, odourless, flavourless lard that’s prized for cooking and baking, always choose leaf fat.
How to render lard at home:
Step 1: Cut the fat into cubes and add to a slow cooker or stockpot along with 1/4 cup of water. Cook on low heat for several hours, checking on it every hour or so.
Step 2: Once the leftover bits of meat and fatty bits rise to the top, strain the lard through a fine mesh sieve, reserving the liquid fat. Store the liquid fat in a glass jar. The liquid lard will be yellow at first, but as it cools it will turn solid white.
Step 3: Store lard in the fridge or freezer for months!
Get the full recipe plus bonus tips by clicking the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/how-to-render-lard/
Have you ever rendered your own lard before??
I woke up this morning and it was still dark as night.
The rain was pelting down on our roof and the wind was howling.
Outside it was cold and dreary, but inside I lit my morning candle, turned on the soft white fairy lights we have strung in our kitchen, put a few drops of oil in the diffuser and snuggled back under the blankets with a hot cup of coffee before it was time to “officially” start the day.
I just love this time of year!
I talk a lot about seasonal living, mostly because as a homesteader, you have no choice but to live with the seasons.
You’re either starting seeds and planting in the spring, tending your garden in the summer, preserving in the fall or sitting by the fire in the winter as you eat from the larder full of food you worked so hard to put up the rest of the year, and dreaming about starting all over again in the spring.
Our success as homesteaders really does depend on us changing up our routines and making the most of each season, though this can sometimes feel easier said than done when the weather outside is dark and miserable.
But there’s something magical and deeply nourishing about this time of year, should we choose to embrace it for all it has to offer.
If you’re looking for a little help or inspiration to help you approach the winter months with intention and make this season as cozy, joyous and restful as it can be, I’m so excited to invite you to A Cozy Gathering: a 3-day virtual summit featuring 16 expert speakers, giveaways, and a lifetime’s access to a wealth of information and actionable ideas for simple-living during all four seasons (but especially fall and winter!)
The summit starts on Monday, November 8th and is completely FREE to attend.
OR you can upgrade and get instant, lifetime access to the entire summit, including all of the presentations and exclusive bonuses for just $47 (until Sunday only).
Link in bio @thehouseandhomestead to register for free and save your seat, or purchase instant, lifetime access to A Cozy Gathering!
Tell me, what’s your favourite thing about this time of year??
We woke up to a killing frost the other day. If you’re a farmer, gardener or homesteader, you know what that means…
It means our days to get everything done outdoors are numbered.
It means we need to make sure the chickens and rabbits have fresh, warm bedding.
It means we need to finish putting the garden to bed, which includes adding a layer of compost and mulch to feed and protect the soil until we’re ready to plant again next spring.
It means tidying up our tools, putting away our hoses and making sure the water’s turned off so it doesn’t freeze.
So much of life as a homesteader is dictated by the weather and the seasons, and while that can often mean a mad scramble to get everything planted, harvested and/or put to bed, there’s something invigorating about every seasonal transition and shift. It gets my adrenaline going!
But it’s still work. Nobody said that the “simple” life would be easy!
But it’s precisely that hard work that makes falling into bed each night so gratifying. It’s the feeling of a day well spent and a job well done.
If you’re looking for some tips on what to do now before the ground freezes solid to make sure you’re ready for winter AND ready to start all over again in the garden next spring, be sure to check out the fall issue of Modern Homesteading Magazine, which is full of tips and advice to help you wrap up the growing season and get a head start on the coming months.
As always, a little bit (more) hard work right now will definitely make life easier down the line.
Link in bio @thehouseandhomestead to subscribe and read the latest issue if you haven’t yet, or go to www.modernhomesteadingmagazine.com
#homesteading #homesteadersofinstagram #simplelife #selfsufficiency #winteriscoming
Fact: You can use a cast iron skillet to cook your food, get extra iron in your diet and even to ward off criminals!
These are just a few of the benefits of cooking with cast iron. Wanna know more??
Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron
Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇
#castiron #castironcooking #homesteadkitchen
0 Comments