{"id":832,"date":"2020-10-11T16:11:10","date_gmt":"2020-10-11T23:11:10","guid":{"rendered":"https:\/\/teahousehome.com\/booksandcoffee\/?p=832"},"modified":"2020-10-11T16:11:10","modified_gmt":"2020-10-11T23:11:10","slug":"food-kale-chips","status":"publish","type":"post","link":"https:\/\/teahousehome.com\/booksandcoffee\/2020\/10\/11\/food-kale-chips\/","title":{"rendered":"Food: Kale chips"},"content":{"rendered":"\n<p>As a native Californian, I want to joke that I am obligated to make this dish.  This would not be true&#8230; but it sounds like it should be, doesn&#8217;t it?<\/p>\n\n\n\n<blockquote class=\"embedly-card\" data-card-theme=\"dark\"><h4><a href=\"https:\/\/www.allrecipes.com\/recipe\/176957\/baked-kale-chips\/\">Baked Kale Chips<\/a><\/h4><p>Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks.<\/p><\/blockquote>\n<script async src=\"\/\/cdn.embedly.com\/widgets\/platform.js\" charset=\"UTF-8\"><\/script>\n\n\n\n<p><em>Not so secret: there are a lot of recipes for kale chips, with various differences that don&#8217;t seem to matter very much.  Just baking washed kale that you&#8217;ve torn or cut into tortilla-chip-sized pieces and tossed in olive oil on a cookie sheet until it is crisp.  350 degrees Fahrenheit, or a little less.  Maybe turn them over if they were really heavy\/curly, to ensure even crisping.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As a native Californian, I want to joke that I am obligated to make this dish. This would not be true&#8230; but it sounds like it should be, doesn&#8217;t it? Baked Kale Chips Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks. Not so secret: &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/teahousehome.com\/booksandcoffee\/2020\/10\/11\/food-kale-chips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Food: Kale chips&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[143],"class_list":["post-832","post","type-post","status-publish","format-standard","hentry","category-food","tag-greens"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/posts\/832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/comments?post=832"}],"version-history":[{"count":1,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/posts\/832\/revisions"}],"predecessor-version":[{"id":833,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/posts\/832\/revisions\/833"}],"wp:attachment":[{"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/media?parent=832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/categories?post=832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teahousehome.com\/booksandcoffee\/wp-json\/wp\/v2\/tags?post=832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}