+THOMAS’ SALTED KALE CHIPS
My friend - Thomas, the vegetable farmer - made a batch of salted kale chips for a fundraiser several weeks ago and I’ve been pining for them ever since.
“You can’t mess the recipe up,” is what he told me.
As it turns out, he was right.
THE THOMAS’ SALTED KALE CHIPS HOW-TO:
1. Rinse a bundle of kale leaves and pat dry.
2. Cut out the thick stems and tear the remaining part of the leaves into bite-sized pieces.
3. Place on cookie sheets.
4. Drizzle with olive oil, sprinkle on sea salt, and toss with your hands.
Wash your hands. (I’d like to think I don’t really need to tell you this.)
5. Place in an oven that’s been heated to 300 degrees for 20 - 25 minutes, or upon the moment the chips have become “crispy”.
6. Enjoy immediately. Or later that day. Or the next day. Or during the next few days. One bundle makes quite a few chips and they keep well.
I need to make some kale chips.
i’ve been taking pictures of my face everyday in preparation for my 2012 time lapse beard video
hahahahahahaha!
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