Unexpected charm, unexpected taste - kale chips
A few years ago, I went to Menonite Village (Puritan Village) for an outing with my family around May. The Farmer's Market, which has young seedlings, seedlings and rows of fruits that make me feel good just by looking at them, made my steps busy for no reason. I imagine the day when I buy a soft purple magnolia on my thigh and this magnolia will become a big tree and shade me. My head is busy thinking about where to plant the yard. At the seedling store, they choose various kinds of vegetable seedlings. I bought yellow zucchini and artichoke, lemon barbina and purple kale, which are not very easy to get. In particular, purple kale was raised in the house for two weeks to plant in the yard because it was still cold in the open air. At the end of the summer that year, kale, which was saved for raising and eating a little more, no longer grows. I don't know how beautiful the purple color of the veins of the leaves is. I can't help but admire how the frills on the edges are so beautifully wrinkled. Doctors and oriental medicine doctors often recommend a glass of wine to me, who have not been able to sleep well for a long time. They say it will help you sleep, but it's hard to put it into practice because you hate alcohol so much. Relying on something to sleep also hurts my pride(?) for some reason. But I pour a glass of wine as if I don't know. When the kale of the garden picked during the day was lightly sprinkled with olive oil and baked, the savory taste that breaks in the mouth is luxurious. Summer has passed and time has passed, removing vegetables and throwing away pride for a good night's sleep.
4 serving
Within 15 minutes
Lime앤Thyme라앤타
Ingredients
  • kale
    1pack
  • olive oil
    3TS
  • Salt
    little
Cooking Steps
STEP 1/5
Wash the kale in water and dry it.
STEP 2/5
Preheat the oven to 360 degrees F (approximately 180 degrees C).
STEP 3/5
Using a brush, spread olive oil evenly on the front of the kale.
STEP 4/5
Sprinkle with a little salt.
STEP 5/5
Bake in a preheated oven for 10-12 minutes.
Adjust the amount of salt to your liking. Mine was raised in the yard, so it was a bit light. I baked it for 10 minutes, but the kale I bought at the mart is a little thicker and hundreds of millions of years, so please take a few more minutes to bake and make it crispy. Lightly spread olive oil, please. Oil-stained parts don't bake crispy. This is more luxurious and delicious than I expected. He's a healthy kid that goes well with snacks and drinks
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