I’d been trying to get the kids to try kale chips for about a week. They are really good and easy to make. The fatty saltiness of the EVOO and sea salt, the light crisp texture, the smoky, nutty flavor. And they’re good for you.
Spike will try anything these days, even when I don’t offer him a dollar. He hated the California roll he had on Mother’s Day, but thankfully didn’t vomit it all over the table and, teary-eyed and puff-cheeked, managed to swallow it down. I clapped with elation. And I have faith that sushi will enter his repertoire one day, and not in a begrudging way.
He loved the kale chips but only for a day. The next time I offered he said, I don’t like them anymore. C’est la vie. Happens all the time with kids and new foods.
Peaches, the girl who eats grass, leaves and raw onion, refused to try the kale chips but did go for a few leaves raw. She brought a baggie of them to school for afternoon snack. Her idea. I felt so proud I’m sharing it with you now. (I figure I’ve created a wide enough margin out of all my neurotic failure confessions to brag once in a while.)
I had to know what her teacher thought. I imagined kvelling of the highest order, since I descend on all my childrens’ teachers to talk food. But apparently while the kids snack, Teacher busies herself at the very important Teacher’s Desk. This is what Peaches told me when I interrogated her. I guess I would too. But still. Teacher had no idea that while most of the kids munched on orange goldfish crackers, a strange and magical leafy snack was being delightfully consumed in her midst. I am a little affronted.
Finally Peaches decided she’d try a kale chip yesterday. It was love at first bite. She eschewed the raw variety and insisted I videotape the occasion, which I did, thrice.
Then she asked for them this morning as soon as she woke up. I guess this means I’ll be schlepping to Whole Foods again today. Honestly I’d rather laze in bed, watching the sun filter through my skylights, listen to the birds and lawnmowers, procrastinate embarking on my next project by blogging and reading one of my umpteen library books, Bringing Up Bebe, which begs discussing and makes me crave brie. Oh, and nap. Napping is such a luxurious, precious pastime. I would love to take it slow today and not rush around like a spastic, irritable freak. I’d like a day off from that please.
xx
P.S. Here’s how I make kale chips—
Preheat oven to 300 degrees.
Throw your bunch of curly kale into the sink and wash them.
Tear the leaves from the ribs in chunks. Compost the ribs or do whatever you like with them.
Spread out the kale on two cookie sheets. A single layer is best but don’t sweat it if the leaves are a bit crowded.
Pour some EVOO over them, maybe a couple Tablespoons. Eyeball it.
Sprinkle some Celtic Sea salt over them, maybe a half teaspoon.
Massage the oil and salt into the leaves, rubbing them tenderly till all the leaves glisten and your hands feel like they’ve just returned from a Sardinian spa.
Pop the lot into the oven for 25 minutes and go read a good book.
Test with a spatch to make sure everything’s crispy. If not, remove the done chips and replace the still soft chips into the oven.
Turn off the oven and let them dry out. Then get them out in another 10-15 minutes or so.
YUM.
