Recently, I have become very aware of my sugar intake. And while I was on my Whole30 Challenge, I enjoyed dried dates as a sweet, decadent-tasting treat after dinner. When the Whole30 ended, I found myself with an excess of dried dates in the fridge and stumbled upon this recipe for short bread cookies that doesn't require any added sugar.

These cookies were very good--not too sweet, and with a nice short bread texture. They are a Muslim dessert during the holy month of Ramadan, and the recipe's creator, Anja, includes a bit more on their background if you are interested.

Recipe for Pistachio Date Cookies
From Anja's Food for Thought
Makes 15-20 Cookies

Ingredients:
1/4 cup finely chopped pistachios, divided
1/2 cup dried, de-pitted dates, roughly chopped
1/4 cup butter
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour

Instructions:
In a food processor, combine butter and dates until they form a creamy paste. Add in the egg and vanilla extract and blend until incorporated. Add the flour and stir until it becomes a smooth batter. Mix in half of the pistachios. Form the dough into a round log about 1-1/2 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for one hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from fridge and unwrap. Roll the log in remaining pistachios. Slice dough into 1/4 to 1/2-inch thick rounds. If necessary, roll each cookie in pistachios again. Transfer to baking sheet and bake for 10-12 minutes, until edges begin to brown.

I am not a salty-snack person. I know this probably does not come as a shock, considering the ratio of sweet to salty recipes I post. So as much as I loved these kale chips, I didn't really eat them. I don't generally eat regular chips (unless they are accompanied by homemade guacamole), so I wasn't too eager to eat these either. But I promise that they are tasty, and they do satisfy that "I need something crunchy and salty right now" craving. If you ever get those cravings. Which I rarely do.

Recipe for Salt & Vinegar Kale Chips
From Foodess

Ingredients:
1 bag pre-washed kale*
2 tbsp olive oil
2 tsp white wine vinegar
kosher salt

Instructions:
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large bowl, combine kale, olive oil, vinegar, and salt to taste.

Place the kale on the prepared baking sheets in a single layer. (A single layer is the key to crispy chips.) Bake for 15 minutes or until pieces are dry and crispy.

*I used pre-washed kale so that it is completely dry when I mix it with the oil and vinegar. If you have to wash yours, make sure to dry it in a salad spinner and then with paper towels or your chips will be soggy.