As per usual, smittenkitchen turned the ordinary into the magical.
when you accidentally polish off a bowl, you’ve eaten close to a pound of greensDeb points out that you could use kale chips from the store, but making them at home is much less of a project than I’d assumed. I was ready to plan for meticulously patting leaves dry and hours of dehydrating. These take 15 minutes at 300°F to parch to a crisp, and Deb even says you can leave some water clinging. No biggie.
At every step, Deb counsels and soothes, anticipating our worries like only someone who’s fielded 14 years of reader recipe questions can. In addition to the laidback non-squeegeeing of the kale, as we’re trying to smear a tablespoon of olive oil on two large baking sheets, she tells us, “The thinnest coat is just fine”—enough that the leaves don’t accidentally glue themselves there. And if we don’t have a mortar and pestle? A cocktail muddler in a bowl works, too.
Once you find yourself making this often as I have, you can dabble in a rainbow of other colorful, wholesome popcorn toppers—from
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