Look at this! Two green recipes in a row… can you believe it? There would’ve been three, except the day I picked to make one of my favorite pastas ever, natural light was being SO uncooperative. Uncooperative as in, ugh these clouds are making it feel like 8pm at 3pm, why is this happening to me??
I’m sort of over it now, having reconciled myself to the fact that I’ll just have to make the pasta again really soon, and hopefully pick a more suitable day.
In the meantime, let’s discuss kale chips. Have you ever tried them?
The first time I tried them was with my super friend, Danae, at the Ferry Building. (We just reminisced about this the other day over a shared kale salad at La Mo.) Anyways, the chips we sampled were sprinkled with parmesan cheese, and tasted quite good. But that was a busy day, and kale chips kind of slipped my mind for a long time.
A handful of Saturdays ago, my Grammy and I were at the farmer’s market and bought a beautiful bunch of kale (among other things) for no reason other than that it was beautiful. When we got home and started creating a farmer’s market lunch, Grammy made kale chips. They were so amazing, so crispy and light and salty… everything that’s good about potato chips. Only green, and leafy, and good for you.
I think part of what contributed to their greatness was the fact that she tossed the kale in the best garlic olive oil. To substitute, I infused my own olive oil with a clove of garlic, and it worked fine.
The chips couldn’t be simpler to make, really. Just remove the washed kale from the stems in nice big pieces, toss with oil and salt, and bake them for less than 15 minutes! They’re completely addicting, but it’s completely okay. And if you’ve ever wished you could eat a whole bunch of kale in one sitting, this might be your best bet :)
1 bunch kale, washed, stems removed (about 4 ounces of leaves)
2 tablespoons olive oil
1 clove garlic, crushed
¼ teaspoon salt
Preheat oven to 350 degrees.
To make the garlic olive oil, heat the olive oil and garlic together in a small pan. As soon as the garlic starts getting bubbly, remove from the heat and let cool. Strain the garlic out.
In a bowl, toss the kale leaves, garlic olive oil, and salt together until the leaves are fully coated.
Spread the leaves in a single layer on a parchment-lined baking sheet. Bake for 10-15 minutes or until the outside edges look crisp. Remove from the oven and let the chips cool on the baking sheet. Eat!