My college boyfriend (and current good friend), Tom, is a foodie. When we were dating I happily tried pretty much everything that he put in front of me, from a chorizo and black bean dish to cheese tortellini with pesto. In Paris he got me to try snails (chewy, but good) and duck (fatty, but damn good on a baguette). I ate my first piece of sushi and had my first legal drink (a blowjob shot, don’t ask) with him. So when he told me that I should try making kale chips, I knew I had to make it happen.
Kale chips, unlike the oatmeal cake from last week, are pretty easy. Wash kale. Break off from the stem into chip-sized pieces. Toss in olive oil, salt, pepper. Bake at 400 degrees until crispy.
I’m proud to say I did not screw them up. The kale shrinks a lot as it bakes so I have less than I expected, so I’m not sure if I’ll go through the trouble again. I’ll probably demolish them in less time than it took to make them.