I was having friends over for pizza, and I wanted something not too cheesy or bread based for an appetizer. I have seen kale chips popping up in the blogs lately and thought they might be just the right thing. There’s, s a few different recipes going around, but this one by Dan Barber of Blue Hill Farms, which appeared in Bon Appetit, seemed like the way to go.
They are super easy to prepare. I whipped them up and they tasted like a potato chip, only more vegetal. Light, crispy, and a faint vegetable taste to them. Very crunchy and addictive.
But, 10 minutes before people arrived, I freaked that they were just a little too hippie to serve to people.
How would people react to burnt leaves?
It was too late to change my mind, though. I had nothing else to serve, so the hippie food stayed out. Thankfully, my risk taking paid off. While one guest did say, “you can eat those?!”, everyone loved them and the double batch I made was completely gone. People liked them enough that these may become a party staple of mine.
Tuscan Kale Chips
Recipe from Bon Appetit
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
salt & pepper
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
At this point, you could break them up and have them more chip size, but I liked the presentation in Bon Appetit. Into a vase they went to be nibbled on with wine, marinated olives, and quick salt and sugar radish pickles.