So this was something that sounded amazing back in June, but of course took me three months to find Kale at the farmers market and actually make it. It was totally easy, and I can recommend making this as part of an appetizer platter (as we did) or as a topping to a fish or rice dish.

Christina’s directions were pretty straight forward: clean the kale (then dry it!), toss it with some sesame oil, diced garlic, and salt, and then place in the oven until it’s crispy. Make sure the kale is dry–it will take longer to crisp up if there is too much moisture–drizzle plenty of oil and garlic salt (for added garlic flavor!) over it and place it in a 375 degree oven. We cooked ours for about 15 minutes, but check it every 5 to see how crispy it is. It should go from this:

to something like this:

I.E. the leaves will shrivel up and you should be able to break it apart like a cracker.

Out of the oven, I drizzled more sesame oil over it to keep that flavor nice and abundant, and then broke off the leaves from the stem and served it in a bowl. Hardly any prep—and such a great reward: the kale was crispy and, while it’s a bit much to eat on its own without other dishes to balance the flavors, as a topping it should really be tried more often.