It all started with a beer at the Farmers’ Market.
And it inexplicably ended up with this monstrous matrix of kale chips.
What obsessive, compulsive craziness happened in the two weeks — yes, two weeks — between that beginning beer and current kale compulsion is for me to know and you to find out some time in a future post. Right now, we are concerned with how a vegetable that’s thick, chewy and often-though-not-always bitter (wait, are we talking about me or the kale here?) went from relative nutrition freak obscurity to overwhelming trend on tastespotting. How? HOW?!
Rub it down with some oil, sprinkle it with salt, and tan that beeyotch under the broiler — that’s how.
(Ok now, we really are talking about me, not the kale, right?)
Recipe based on the bazillion beautiful kale chips submissions we have on the site
1 large bunch of kale (flat leaf Tuscan kale, curly kale…)
2-3 tablespoons olive oil
1-2 tablespoons vinegar (apple cider, sherry, white wine vinegar…)
optional herbs and spices (e.g. black pepper, curry powder, hot pepper flakes…)
Wash and completely dry kale. Remove ribs and tear leaves into bite size pieces.
Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
Whisk together vinegar and olive oil. Add kale and toss to coat.
Place coated kale in a single layer on cookie sheet and sprinkle with salt and optional herbs/spices.
Bake 10-15 minutes, flipping halfway through until crispy.
Remove from oven, allow to cool.
Not sure how long kale chips can be stored, but my suspicion is that they never last very long past cooling on the baking sheet anyway.