When I saw these Tuscan Kale Chips in my February issue of Bon Appetite, I was intrigued because of the cool way that they were served in a pyrex glass and because it recommends serving them with cocktails. I'm always searching for a new recipe for a 'nibbly' course, but I'm not really a fan of kale at all, so I passed the recipe by.
But then last week, when our winter CSA arrived, tuscan kale was included. I admit that I might not have known exactly what it was if I hadn't recently seen picutres and read about it. I went back to the recipe for the chips and made these this Saturday night, and then again on Sunday. They are absolutely addictive! We loved them! I am now a fan of kale, as long as it is crispy and salty.
