Perfect Kale Chips

The trick to almost-as-good-as-a-potato-chip kale chips is a not-too-hot oven and to get off as much stem as possible.


Preheat oven to 250 degrees. Lay dry kale leaves with the stems removed on a cookie sheet without overlapping. Spray each side lightly with olive oil and sprinkle with garlic salt. Roast in oven until you can smell them and they break delicately when touched, but are not at all brown.

CRISPY French Toast

This is the best french toast I have ever had. It is crispy and not soggy at all - Alton Brown never fails!

1 cup milk (he calls for half-and-half)

3 eggs

2 tablespoons honey, warmed in microwave for 15 seconds

1/4 teaspoon salt

several slices old, stale bread (yummiest is 1-3 day old French bread)

butter

If you need less egg-milk mixture, you can use 2 eggs and cut all other ingredients in half.

Wisk together the milk, eggs, honey, and salt in a shallow dish (I add a couple sprinkles each of cinnamon and nutmeg). Preheat oven to 375. Dip bread into mixture, allow to soak for 30 seconds on each side (really wait that long, it doesn't make the toast soggy, I promise) then remove to a cooling rack that is sitting on a sheet pan and allow to sit for 1-2 minutes. Over medium-low heat, melt butter in pan. Cook bread until it is golden brown, approximately 2-3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. For extra-crispy bread (this is a Cambria trick), turn oven off after 5 minutes and allow bread to sit in warm oven for another 5-8 minutes. Yum!