kale chips

My four o’clock snack: kale chips chased down with lychee sake, finished with komochi.

A customer brought in a bag of her kale chips for us cashiers to fight over—she’s one of those cute little old ladies with apple cheeks, silvery white hair, who loves to cook for her grandchildren.  She made it sound so easy I bought a bunch of kale to duplicate her delicious chips:

For about 3 cups of kale leaves—remove leaves from the stalk, wash and thoroughly dry using a salad spinner.

Toss to coat with olive oil, salt and pepper.

Arrange in a single layer in a baking pan.

Bake for 10-15 minutes at 350°F until crisp but not yet browned.

Chilled lychee sake goes nicely—followed by komochi for dessert.  It took two drops down the stairwell to break apart the mochi I’ve been storing in the freezer since…December at least.  

After some tea and some mochi (dipped in sugar and soy sauce), it’s time to face the rest of this gloomy Sunday with a nap.