Kale Chips

Life update! 


I have started rehearsals for A Chorus Line. And by started I mean have two music rehearsals. Which were amazing by the way. I've never seen a cast get harmonies so quickly. I am excited! 


I've been taking ballet at the Pacific Northwest Ballet, which is weird because everyone in there is a ballet dancer, and I'm a music theatre actor taking ballet classes. I look ridiculous, but it's good for me, I know. 


I have also been crazy busy preparing for Christmas at Theo's, getting in lots of hours. My Guinness Pudding recipe got chosen for our Social and Sale last week! Basically, people came into the store and we presented employee favorite ways to use Theo Chocolate! 


I've been looking at Community Supported Agricultures. The idea is that I'd buy into a farm and once a week I'd get a box of food, that is in season/fresh as can be! I've tried out Full Circle Farms. To be honest, I wasn't very impressed, since I paid a lot of money for things that were particularly ripe/or were kind of rotten already. Which defeats the purpose of CSA's, in a way. So next week I'm getting a box from Terra Organics. We'll see how this works out. 


Since I get fun things in my CSA boxes, I got a bunch of kale. And I had no idea what to do with it. So my  co-worker suggested kale chips. Well, they are freaking delicious! And way easy to make. And healthy and the perfect way to get some veg into my winter diet! 


ROASTED KALE CHIPS 

Ingredients

• -1 bunch kale
• -1 tablespoon extra-virgin olive oil, divided
• -1 tablespoon sherry vinegar
• -1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Notes:

- I didn't use sherry vinegar because I didn't have any. I used an apple cider vinegar, because that's what I did have. Still good! 

- this would be great with hummus, salsa, or any sort of dip. However the chips are small, and not exceptionally sturdy. 

Enjoy!