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Kale Chips

April 05, 2021

Maimonides, the medieval Jewish philosopher, scholar, and physician, can add another couple of titles to his CV: vegan restaurateur and comic-book superhero.

These latest associations come with last month’s opening of Maimonide of Brooklyn, a vegan restaurant on Atlantic Avenue. Never mind that the restaurant has shortened the legend’s name by one letter, or that the voicemail message pronounces it in three syllables that rhyme—vaguely—with “cyanide.” Brooklynites looking for a vegan eatery influenced by the teachings of the Rambam finally have a spot to call their own.

Featured in: Meatless Moses

Ingredients

  • 1bunch kale (any type of kale will work)
  • 1tablespoon olive oil
  • Sea salt, to taste

Preparation

  • Step 1

    Preheat the oven to 400 F.

  • Step 2

    Strip off the kale’s woody stems and tear into bite-sized pieces. In a large bowl, toss the kale with the olive oil and shower generously with sea salt.

  • Step 3

    Lay the leaves on a sheet tray in a single layer and bake until they are crisp and just beginning to brown, about 10 minutes, turning occasionally.

  • Step 4

    Remove from oven, taste, adjust the seasoning, and serve immediately.

  • Inspired by Maimonide of Brooklyn