James grew kale this year, for the first time – it’s lovely, sturdy, frilly, and I’d heard about all these kale chips, so I thought, hey, why not? Give it a whirl.
They’re terribly easy – you just tear out the thick stem, toss with a little olive oil & sea salt & throw in the oven at 350’F for 15 minutes. One recipe mentioned using some pepper flakes, so I grabbed the tub of smoked Thai chili peppers my MIL had brought us, sprinkled some over the fresh greens, and let the oven do the rest.
Should have washed my hands more thoroughly, it turns out – my bagel had a distinct afterburn, not something one normally gets from an Asiago cheese bagel, and that heat, combined with the fact my nose and corner of my mouth were EN FUEGO from an innocent face rub with the spiced-up hand, made me realize these weren’t ordinary chili pepper flakes.
Sensation confirmed after the chips came out of the oven. Delicious, though! And we’ll certainly be having more of them. I’m intrigued by the idea of crushing them and sprinkling on popcorn, too – with a little parmesan cheese. It looks like it can be prepared just like spinach, as well, which is good, since the spinach has run its course. My friend Jane puts kale in her smoothies all the time, thought she does have the mixer that makes things “disappear” – I’m a little skeptical about my two-speed Hamilton Beach retro-style blender doing more than macerating the leaves or chunking them up. We’ll see. For now, it’s just nommy salty-spicy goodness, with loads o’ vitamins!