Dana Slatkin

Crispy Miso Sesame Kale Chips


When I started this blog nearly five years ago, my goal was to share some recipes from my newly-published cookbook The Summertime Anytime Cookbook: Recipes from Shutters on the Beach and connect with a few like-minded foodies. I had been wielding pens and knives for years, but the blogosphere was completely out of my realm.

Some of my favorite food bloggers (thank you, Heidi and Tori) provided the encouragement I needed to jump in. My first post didn’t even come with a story; I hadn‘t figured out that part of WordPress yet.

One of my early posts back in 2009 was a three-ingredient recipe for kale chips. It was a riff on a recipe for baked kale that I had stumbled upon in a magazine. After some tinkering and parmesan-sprinkling, I knew I had a keeper. When I pulled a tray of paper-thin, crispy cheese-flecked leaves from the oven, my usually green-phobic family gobbled them up before they could make it to the table.

So I typed up the recipe. And I sent it off into cyberspace.
I kept writing, cooking, testing and tweaking. Some days I wanted to throw my computer against the wall. There were lots of late nights and uneaten experiments. But my fledgling blog was becoming a virtual hub in my daily life. It was a place to compose my recipes and thoughts, to find and give nourishment. My kitchen in the clouds.

Fast forward to this week, when I happened to be experimenting with kale again. (Is kale still the new black??) I did a Google search just to be sure my new version hadn’t been blogged about a hundred times already (it had). But when I came across my own recipe on one of my favorite websites, I had to laugh. The vast cyber universe had brought me full circle back to the beginning, reconnecting me with my virtual self.

These may not be as decadent as Oreo-stuffed Confetti Cake Batter Cookies (yes, that happened), but they’re ridiculously addictive and healthful. Place a big bowl on your dinner table and watch what happens.

The only trick to making kale chips is to pull them out of the oven at just the right moment. You don’t want them to brown or they will taste of char. I found 22 minutes to be the sweet spot for these, but my oven cooks differently from yours. So remove the leaves one by one as they crisp up. Try to serve them straight away…if they make it into the bowl.

This holiday week, I hope you’ll embrace your own labors of love. Thank you for embracing one of mine.

Here are some more recipes to make for Rosh Hashana or any feast…

Brie-Stuffed Dates with Walnuts

Quinoa Vegetable Latkes

Perfect Potato-Zucchini Latkes

Shredded Brussels Sprout Salad with Chestnuts and Pomegranate

Hearts of Palm Salad with Avocado and Blood Orange-Honey Vinaigrette

Kale Quinoa Salad with Honey Maple Vinaigrette

Dark Chocolate Walnut Bourbon Pie

Down-Home Apple Pie Cheesecake

Easy Apple Apricot Tarte Tatin

Disclaimer: This post may contain totally benign affiliate links, earnestly and expressly intended to help dear readers make informed consumer choices while supporting unsponsored, free-of-charge and delicious content.

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