Kale Chips and Mac and Cheese

People keep talking glowingly about kale chips, but it never sounded very tasty. “Kale” + “chips” doesn’t have the ring of deliciousness that, say, “sweet potato” + “fries” does, or “honey” + “butter”, or “bacon” + “[whatever]”.

That’s because it’s kale, and like all greens, it’s not that exciting when it’s all by itself. It can be good, but it usually needs a team to help it out.

Kale came in the CSA, so let’s try it.

Fortunately, it’s very simple to prepare. Wash kale. Dry kale. Cut off the hard stems/ribs. Toss and coat kale in a spoonful of olive oil and a sprinkle of salt. Bake at 300 degrees in a single layer for about 20 minutes until crispy.

I finally figured out that the easiest way for me to dry a bunch of greens is in a big old bath towel.

They came out little green, flavorful flakes. By themselves, they were fine, but I really liked them sprinkled on top of the mac and cheese. There, they added a bit of a crunch and the roasted green flavor went well with the creaminess of the cheese and spicy of the sriracha.

You have no idea how much I appreciate it when we can change up the mac and cheese, a dish we have every week, just a little.