They say nothing worth doing is ever easy. This might be why I perceive the making of a kale chip as difficult. It seems like it would be so easy, to rip up some kale, toss it in olive oil, and bake it. But somehow, the baking of kale into a perfect chip feels like demanding work. It requires painstaking effort to dry the kale leaves after you've washed them, so they crisp up evenly. Then the act of gingerly flipping them over halfway through the bake. My little child-like fingers have all the strength and dexterity in the world, trained as a child-prodigy concert pianist, capable of knitting for hours on end, and well-practiced at unfurling perfect little gnocchi for a dinner for 10. But I'll be damned if they didn't cramp up as I flipped three trays worth kale chips over one by one with a pair of chopsticks.
The results were heavenly. Crispy, earthy, and slightly salty, these light morsels melted in my mouth in mere seconds. Worth doing? Absolutely. Easy? Not as easy as it looks. And in a flash, the kale chips were gone.
You guessed it. They disappeared before I could charge a camera battery.
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