Of all my self-destructive tendencies — and believe me, there are some strong contenders — the crowning glory might be my need to believe that if everyone else likes something, I won’t. Apparently deep down in there, some part of me thinks that I’m wayyyy awesomer than everyone else. It’s a shame I’m way too good to get a therapist, because that sounds like something that could use a little working on.
In truth, though, I do dislike a lot of things that everyone loves. Sunscreen. Soda. Sports. The phone. Children. Everything. See?
Most of the time, my horrible, elitist, curmudgeonly attitude serves me as well as any horrible, elitist, curmudgeonly attitude can be expected to do, and that’s probably why I’ve stuck with it for so long. But recently, in turning a blind eye to the trends unfolding before me, I’ve nearly missed out on a whole bunch of stuff that, once I finally condescended to discover it, made me ridiculously happy. Modern Family. Skinny jeans. Brushing my teeth (just kidding). And — and this is why we’re here — kale chips. Ye Olde Kale Chips, at this point.
Everyone, their brother, and their blog has been gushing about kale chips for like two years. I’m all about kale, to be sure. And I’d made kale chips a handful of times in their heyday. And we’d really liked them. Still, I was way too awesome for them. So for quite a while, we missed out on making them a regular part of our snacking situation, our soup garnishing situation, and our sneakily feeding the kids health food situation. What was I thinking?
You know exactly what I was thinking. I was thinking I was too damn good for kale chips.
But the thing of it is, I had it backwards. Come to find out, kale chips were too good for me.
I stand corrected.
Recipe: Kale Chips
- 1 large bunch curly or Lacinato kale
- 1 Tablespoon olive oil
- Fine sea salt, for sprinkling
- Preheat the oven to 300°F. Strip the kale from its stems, discard stems, and tear leaves into large pieces. Wash and dry thoroughly.
- Place kale in a large bowl, drizzle with the olive oil, and sprinkle lightly with salt. Don’t overdo it with the salt. The kale shrinks a lot, so the saltiness will concentrate substantially. You can always sprinkle on some more at the end.
- Place the kale in a single layer on one or two large baking sheets. Bake until dry and crisp, about 20 minutes. Serve at room temperature. Once cooled, can be stored at room temperature in an airtight container for a few days.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4