I am thoroughly enjoying the last spring break of my life, even though the plan of getting actual schoolwork done during it has gone out the window. I always forget how fantastic spring in Tucson is—Katie, in case you're forgotten, it's fantastic. Windows are open and clothes are necessary only for decency, not warmth. I know some people think that you may need an actual dreary winter in order to truly enjoy spring and that is the most false fact ever.
Also, I have a new favorite food: kale chips. My relationship to kale has now come full circle: when I first came across it it was in an unfortunate soup with mushrooms and tofu made at my co-op in college; this soup was repeated on a weekly basis until I, as food buyer, stopped buying kale. Then, I found a delicious sort of stewed kale recipe. Then, I had kale sauteed in butter with garlic and topped off with lemon juice at my friend Natasha's house—that was amazing. And now, the kale chips.
I made these chips as a light lunch for some friends who came to Tucson before we went out on a rad trip to Northern Arizona: Flagstaff, Grand Canyon (so much snow!!), Sedona and its energy vortexes. I knew that we'd be eating delicious and unhealthy food on the trip, so I thought it'd be good to start off with some tomato soup, kale chips, and fresh bread. These chips are so amazing that they flipped both my friends' opinions about kale and now they are firmly in the pro-kale camp, at least in chip form.
Plus: super easy!
1 bunch of kale
3 tbsp olive oil
1 tbsp apple cider vinegar
salt and pepper
Put your oven to 400º. Line a cookie sheet with aluminum foil to make clean up easier.
Wash your kale and tear it into smaller pieces. They'll shrink a lot in the transformation to kale chip but it's kind of hard to eat a big kale chip, so keep that in mind.
Whisk the oil and vinegar together. Pour it over kale, toss to make it even. Season with salt and pepper.
Bake 15 minutes.
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