I have been learning how amazing simple food is. New age chefs are constantly trying to find innovative ways to create complex dishes. While many of the dishes are in fact delicious nothing beats the flavors of simple food. Lately I found myself drawn towards simplicity when searching for new recipe ideas. Take an egg for example; it is one the world’s simplest ingredients and yet nothing beats the taste of a freshly cracked egg. You can doll it up and cover with other flavors but those flavors need the simplicity of the egg to reach their full potential – the egg does not.
While the new age gastronomical side of cooking excites me, it doesn’t fulfill me.
I try and keep this mindset while cooking; the old adage holds true – less really is more. So if you find that lately my recipes may be a lackluster; create one of them and you will find that they are entirely the opposite. I may not be playing around with maltodextrin but I am playing around with beautiful, simple flavors and those simple flavors really are more.
Sunny Side Up Sea Salt + Vinegar Kale Chips
Inspired by Foodess
- 8 Ounces of Fresh Kale, chopped
- 1 Tablespoon of Olive Oil
- 1 Tablespoon of Apple Cider Vinegar
- Sea Salt
Preheat the oven to 350°F.
In a large bowl containing the kale leaves, drizzle the olive oil and toss, using your hands to help evenly coat the leaves. Next drizzle the vinegar and repeat the process of tossing using your hands to help evenly coat the leaves once more.
In a parchment paper lined baking sheet, evenly spread out the kale leaves and give a light dusting of the sea salt. Bake the leaves for about 20 minutes, rotating the leaves every 5 minutes or so to ensure even baking.
Remove the chips from the oven and give one more dusting of sea salt and let cool. Store in an airtight container until you are ready to enjoy.
Using a small frying pan, cook the eggs sunny side up. Divvy up the kale chips and top with the sunny side up egg.