About a year ago I was putting on a dinner for Jason's vegan Aunt and Uncle and I found this gem of a recipe. It's always a challenge to make dinner when they come into town, but it's a challenge I eagerly await. It's fun looking for new and exciting things to turn vegan and as a result we've had lots of good vegan dishes, but these chips have to go down in the history books. Believe it or not even Mr Meat & Cheese was grazing on these greens.
I suppose you could make them with almost any spices you want. I've made them with olive oil & sea salt and olive oil, chili powder & garlic. I think a mix of cumin and coriander seed would be worth trying too, but my favorite is still plain sea salt and olive oil. The recipe on Epicurious specifically calls for Tuscan kale, but I've used a few different kinds and they've all turned out well. The only thing that might change is the baking time as one bunch of kale can be soggier than the next and may take longer to dry out. Be warned - do not take it out too early, or you'll be chewing on a rubbery, grassy leaf.
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