Kale chips

Oh my dear blog! I am back! I am so sorry I ever left! I guess it's a good thing that there's been pretty much radio silence since November? It means I have been hosting guests of all stripes, vacationing to locales both familiar and exotic, learning to fuse glass in a kiln, reading some books about animals and robots, napping, and eating plenty of beloved favorites. Which meant no blog.

But here is some inspiration to kick off my renewed online presence, since I know you miss me so much (HA!)..... kale chips.

These seriously make me want to start writing really lame Skinny Bitch / women's magazine-like copy. THEY ARE SO GOOD THEY OUGHT TO BE ILLEGAL. THESE LITTLE CHIPPERS ARE YUM O!!!!!!

OK, that's out of my system. These are awesome, they are the his Dudeness of snack food, they are the perfect way to get some green stuff in your gullet and help you steer clear of corporate control over our snack food. More on the post punk kitchen later.

Here's the deal, preheat the oven to 350 while you rinse and dry some kale, rip it into little pieces and rub it on a cookie sheet with olive oil and pepper.

You could be surprised at how little olive oil you can get away with. Less than a tablespoon is fine. Throw some salt on top, but again, these get really salty really quick.

Pop 'em in the oven, even as it's preheating, just keep an eye on them. Set a timer for 10 minutes, depending on how fast your oven preheats and how meticulously you rinsed and dried, they could be done in 10 or might take 5 or so more minutes. The key is that they will be brown at the edges, dark green, and crinkly. Try one, you will know AT FIRST CRUNCH if it has transformed from boring old kale into chippy masterpiece.

A parting gift, thanks to Marissa for providing me with finals week jams.