I’m disgusted. If I didn’t fear the wrath of my co-editor and editors-in-chief, I would resign in protest and spend the rest of my semester tracking down all former food editors to interrogate their sanity.
My indignation stems from the recent moment when I did a search of the Argus archives and found that no one has ever written about kale chips. How could that be? They are a quintessential part of my diet, and I don’t know if I’ve met anyone who tried them who didn’t love them.
Kale chips are versatile, cheap, and delicious. They taste better than potato chips, can be personalized with a variety of spices, and take only about 10-15 minutes to make. I’m partial to spicy kale chips, but you could make them sweet with some cinnamon and nutmeg or savory with just some salt and cumin.
The one road-block with kale chips is that Weshop does not currently carry kale. Consider this the beginning of a call for Weshop to stock kale. I’m coming for you, Weshop.
1 bunch of kale
2 tbsp olive oil
1 tsp. sea salt
1 tsp. pepper
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. chili powder
1 tbsp. parmesan cheese (optional)
1. Preheat oven to 400 degrees.
2. Rinse kale. Rip leaves from stem and tear into small pieces (about one inch).
3. Toss kale leaves with all other ingredients.
4. Bake about 10 minutes, until edges are darkened and chips are crispy.