I found the most beautiful tomatoes at the market today. Each one looks like a Murano glass paper weight.

[1-2. c. lynn]

I hosted a LOST season five episode two, viewing/get-together a few weeks back and despite the spread of snacks that I had laid out, everyone gravitated to the kale chips.

Kale? A big hit?

I know that you’re skeptical, and you have every reason to be. It sounds healthy—like rice puffs, and fruit tar. But no, it’s nutty, crispy and salty, like your favorite deep fried tuber favorites, just a bit more delicate and flaky. And they’re easy to make—thirty minutes at 250 degrees F.

Bon Appetit has the recipe that I used from their February issue.

Two pieces of advice:

1) Cut out the stems. After reading through the fist pumping for kale in the comments at Bon Appetit for this recipe, this was the resounding cheer.
2) Serve in a tall, clear pitcher or vase. They’re exotic and attractive. One friend thought it was a gorgeous houseplant.

INGREDIENTS
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

PREPARATION
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

*Photo courtesy of Bon Appetit Magazine.