Happy Saint Patrick's Day, everybody! I've got the Irish blood, and I've always felt compelled to acknowledge this day with something green. When I was a little girl and had to wear a blue uniform, that meant wearing green ribbons in my hair. When I was a bit older and in public middle school, I made the possibly unfortunate choice of wearing a green mock turtleneck with my stonewashed Guess jeans. Oops.
Today I'll most likely wear black (because I pretty much always wear black), and the green will instead appear on my plate--in the form of kale chips. If you've never tried these, I hope you'll give them a shot, perhaps this afternoon or evening. They're not exactly the brightest of greens (as you can see in my photo here) but they taste fantastic. These chips are a super-healthy yet surprisingly addictive alternative to the potato kind. Not that I don't appreciate the mighty spud, mind you.
Saint Patrick's Day Kale Chips
serves two
Heat oven to 350 degrees. Spread one layer of cleaned, chopped kale on a baking sheet. Drizzle with several tablespoons of olive oil and toss to coat. Roast kale for roughly 20 minutes, but keep an eye on it because you don't want it to burn, which will make it taste bitter. Once crispy and ever-so-slightly browned, remove from oven and toss with kosher salt. Serve immediately.
