So I’ve had the idea for a blog for months now: years of cooking and eating vegetarian while living in Detroit and traveling abroad. The first post seems the hardest: getting over nervousness about writing online, as well as figuring out how to use WordPress’s layout.
In the theme of New Year’s resolutions, I’ll start with a recipe that’s simple but good for you: kale chips.
Salty and crunchy, as addictive as potato chips— but much more healthy. I’ve seen bags of kale chips for sale in health food stores, but it’s easier and cheaper to make your own. When well done, the chips are fragile, but I actually like mine a little bit chewy.
—one bundle of kale, washed and dried
—two tablespoons of olive oil
—sea salt to taste
Preheat the oven to 275.
Slice out the thick center stems, or ribs, and cut into small pieces— about two inches.
Put the kale slices into a large mixing bowl. Add the olive oil and sea salt, and toss the kale until the leaves are evenly coated in olive oil.
Arrange on a cookie sheet. Bake for 15-20 minutes, or until the leaves are crisp.