Nil sole et sale utilius

Kale Chips

Kale Chips

It’s a snowy day in my neighborhood.

It’s been snowing since early morning, and though it’s the kind of heavy, spring snow that doesn’t really build up on the roads, it’s wet and windy enough that no one particularly wants to go out in it. It’s a good excuse to get some things done indoors and take a break from all the hectic activity that has become our lives lately.

As always, when I have time at home, I tend to spend much of it in my kitchen. There’s often no rhyme or reason for what I decide to spend my time on. Usually it’s just whatever interests me or sounds good that day. But even I think today’s agenda was a bit unusual.

We started with a big weekend breakfast.  Nothing unusual here. Eggs fried in butter and coconut oil (I just got an order in from Tropical Traditions yesterday), bacon, and shredded potatoes cooked in coconut oil and bacon fat. Just the thing to keep everyone nice and warm.

Somewhere along the line, I decided to start making Kombucha again.
Isn’t that what one does? Just wake up one snowy morning and say to
oneself ‘I think I’ll start making Kombucha again, and I think I should
start, like, today. And instead of doing the sensible thing and ordering a culture, or
getting one from a friend, I think I’ll try ‘growing’ one from a bottle
of the store-bought stuff.’


I did have a jar with some long neglected cultures, but upon
investigation I decided they should probably go to the compost.

So I
bought a bottle of unflavored Kombucha from the store, brewed up some
tea and set it in a cabinet to see what happens.

The weatherman had been warning us for days to expect a big storm, so we made sure to put out a bowl to catch the falling snow.  It wasn’t long before we had more than enough for Snow Cream.

In between all these things, I made some a batch of Kale Chips. (I also made some Parmesan Crisps, but that’s a tale for another day).

Future kale chips

Kale Chips

1 bunch kale (any kind will do)
2 Tablespoons olive or/and melted coconut oil
1/2 teaspoon salt

Rinse the kale well. Cut out the stems and thickest veins, and tear the larger leaves into pieces.

Allow the leaves to dry thoroughly.

Heat oven to 250 degrees. Drizzle with olive oil. Rub it in to make sure the leaves are coated. Sprinkle with salt, and spread on cookie sheets, being careful not to overcrowd.

Bake for about 30 minutes or until crisp and dry, stirring once or twice during cooking.



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