Ladies, come on over to my place and I’ll serve you iced nettle tea.
I’ll make you pitch in.
But at least I’ll keep your glass full and wine and dine you by candlelight.
And I’ll make you kale chips.
This is not a recipe. It’s a suggestion.
- Lots of clean, dry kale torn into medium sized pieces
- Toasted sesame oil
- Natural peanut butter
- Nutritional yeast
- Salt (preferably smoked)
- In a large bowl drizzle the kale with a bit of oil, a spoon or three of peanut butter, a heavy dusting of nutritional yeast, and a pinch of salt. Get your hands
- in there, gently squeeze, mix, and blend the ingredients with your fingers until everything is distributed some what evenly.
- Lay the coated kale leaves in a single layer on a cookie sheet (preferably with a silpat on it).
- Bake in a 450* oven until dry and crisp, maybe 10-15 minutes. Watch them closely to avoid burning.
These chips were diminished to a bowl of nutty, yeasty crumbs by the time dinner was served. Personally, I couldn’t keep my hands out of the mixing bowl before baking them up. On those days that I don’t want the hassle of cooking or it’s too hot to turn on the oven I will skip the baking and serve this as a raw kale salad.