Thursday, October 4, 2012

kale chips with chili and parmesan + autumn

Just a few words today--first, on food. We made some kale chips, which are awesome, delicious, and so good for you. ALSO, it's almost ridiculous how easy they are. You should try them...we spiced ours up with chili and a little parmesan, but you could be creative and flavor them any way you'd like. Salt + vinegar? Cumin + lime? Cinnamon + chipotle? Endless possibilities! They really are good!

In other news, Fall is here, and it has been stunning. We are surrounded by such overwhelms me sometimes. But I don't need to say any more. I'll let my pictures speak for themselves.

She liked anything orange:  leaves; some 
moons; marigolds; chrysanthemums; cheese; 
pumpkin, in pie and out; orange juice; 
marmalade. Orange is bright and demanding.
You can't ignore orange things.

-Catherynne M. Valente

kale chips with chili & parmesan

1 bunch of kale
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp sea salt
finely grated parmigiano reggiano

Preheat the oven to 350 and line two large baking sheets with parchment paper or foil.

Trim the tough stems from the kale and discard. Cut or tear the leaves into large chip-sized pieces and place in a large bowl. Add the olive oil, toss once, add chili powder and salt, and toss again. Spread the kale on the baking sheets in a single layer, put in the oven, and bake til the edges are just beginning to brown, around 10 minutes. Be sure to keep an eye on them though, they can burn quickly! When they're done, remove them from the oven and sprinkle them with the grated parm. Either let cool or devour. Mmmmm...

ahhh...I'll never be able to get enough. Beautiful.


  1. "You can't ignore orange things." So true.

  2. Gorgeous photos. And I absolutely adore Kale.

  3. I love the orange splash in picture #2. Also, cumin + lime sounds divine.