Crispy crunchy discovery! by Pamela Hinckley
In the February issue of Bon Appetit there is a great feature on kale. The recipe that caught my attention was the Tuscan Kale Chips. These are totally fun, easy and delicious. In the recipe, they suggest you use them as cocktail snacks, which we did, but there were some leftover that we crumbled as garnish on roasted butternut squash. Limitless possibilities on where this can be used, and it’s inspirational to think of the same treatment with other vegetables and fruits.
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August 20th, 2010 at 3:08 pm
That looks delicious, i think i will try it. deborah