Easy Crispy Baked Kale Chips
Ugly but tasty, darling.
It's all over the Internet. And foodie sites galore. Bunny food rocks. Tuscan kale is the queenly green It Girl.
I resisted her charms at first, I admit. I tip-toed into kale territory last year, with a hefty head of curly kale. And found it, shall we say, a tad, um, swampy. For my taste, anyway. I'm a woman who loves wedge salad, after all, believing (without irony) that a thick slice of crisp, cold iceberg lettuce is the perfect summer vegetable. And highly underrated.
But Tuscan kale- with its long slim elegance (sometimes known as Lacinato or dinosaur kale) has decidedly won my undying loyalty- especially when roasted in olive oil.
And toasted to a crispy crunchy whisper of a chip.
It's like an ugly potato chip. Sans the guilt of a potato chip. You get the pleasing, delicate crunch. Then a burst of briny green flavor. An aftershock of bitterness. Which perks up your taste buds. And if you haven't Botoxed your forehead, may even raise an eyebrow. Or two.
The odd sensation you will feel next is your body murmuring, Thank you.
Followed quickly by, More please.
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