seasoning of your choice (flavoured salt, Himalayan salt, soy sauce…the list goes on!)
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
Strip the leaves from the thick stems and tear into pieces (bigger than bite size, but not too big. You know…chip size!) Wash and thoroughly dry kale with a salad spinner.
Spread pieces out on the baking sheet, drizzle kale with olive oil and sprinkle with seasoning.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Not to be a nudge…but drying the kale is vital. Or else it’ll just steam, not crisp up and become chips…you do the math!
3 TBSP minced or grated sweet white, or red onion (just do this in the food pro along with the garlic)
1 clove garlic, minced or grated
1/4 cup tarama
3 TBSP fresh lemon juice (Use the real deal, not from a bottle. It matters, trust me)
4 slices white or sourdough bread, crusts removed, torn into largish pieces (can’t use whole wheat or grainy bread here. Again, trust me)
1/4 to 1/2 cup olive oil (looking for good emulsified texture here, I know it sounds like a lot of oil)
large pinch of cayenne pepper
black pepper, to taste
Combine the onions, garlic, tarama, and lemon juice in a food processor or blender. Pour 1/2 cup water into a bowl and drop in 1 piece of bread at a time. As soon as the bread has soaked up the water, squeeze out the water and drop the soggy bread into the feed tube of the food processor with the motor running. With the motor still running, drizzle in the olive oil until well combined. Add the cayenne and black pepper and refrigerate for several hours to blend the flavours.
Serve with chunks of bread, veggies, or crackers. I’m hollowing out a sourdough round and serving in there, with bread pieces alongside.