In which my kid's friends are dazzled by... kale chips!

Tildified™  for your enjoyment,  based on this Tot brand vegetables crate label

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My sons are no longer tots (unless 6′2″  young adults qualify for tot-hood) but they do indeed love leafy greens, especially when those leafy greens are transformed [by a little olive oil  &  sea salt  & roasting in an oven] into crispy chips.

My youngest (the almost-20 y.o.,  school of culinary arts student) showed up at the house last weekend just as I was taking a fresh batch of kale chips out of the oven.    He was on his way to a backyard bonfire get-together at a friend’s house, so I told him it might be a nice thing if he brought some snack-y  food and why not bring along this [huge gladware] container of kale chips?    Kid needed convincing, but after  sampling a few,  then three more, then four more, he was definitely sold.

When he returned late that night, the huge container was empty and we heard about how everyone at the party loved the kale chips, and when was I planning to make some more?

A small thing, to be sure, but I tell ya –  it’s  small moments like these that swell a parent’s [aging, battered] heart.

Didn’t get green kale in my CSA box this week;  got Red Russian Kale instead, so that’s what I’m using for this week’s batch of kale chips.  Try ‘em.  They’re really easy to make, and believe me if  I say they’re easy,  you can take dat to da bank  (if you’ll pardon the creepy insane old Robert Blake Baretta-ism).

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Kale Chips

One bunch of curly  green kale

[Tild sez:  actually I hear that these turn out equally well when made with other kinds of kale, or chard, or even with brussels sprouts!]

Olive oil
Sea salt

Wash kale and cut the leaves off of the big stems (I slide a sharp knife along the stem). If the pieces seem too big, tear them into chip size — the bigger the pieces, the longer it takes to crisp up, but don’t make them too small. I usually leave the kale in my sink colander (my favorite kitchen tool, ever!) to drain. Put the drained kale in a bowl and dowse with some olive oil. I’ve never measured, I just make it like I would a salad. Sprinkle with a healthy pinch of salt. Toss. Spread onto cookie sheet (mine has sides). Bake in 350 degree oven until crisp. [Tild sez:  I set the timer for 15 minutes, which seemed about right]  I check several times, stirring them around to even out the cooking. If some kale seems to be taking a lot longer to cook, I remove the already crisp ones and start eating. Enjoy.

Recipe from  Michelle  at  Green Kitchen

[I love her;  she's wonderful]

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