Recently, a friend showed me that torn kale leaves tossed with a little olive oil and salt and zapped in the microwave for 2-3 minutes turn into perfectly done kale chips—far superior to any batches I've made in a conventional oven. Is there any downside to making kale chips this way? If not, why isn't this method more popular?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)