Why buy expensive (and often disappointing) kale chips at the store when it’s so easy to make your own fresh, delicious and fabulously addictive baby kale chips at home? These from our own Chef Sarah LaCasse are so simple and so yummy, you may never settle for anything else again.
This Vietnamese-inspired dish is centered upon a vibrantly flavorful mixture of protein and aromatics, served warm on individual romaine lettuce leaves. It’s a bit messy to eat, but the great taste makes it all worthwhile. Try making this with tofu or ground pork for a change of pace – or for a more complex flavor, try it with 1 pound of ground pork and 1/2 pound (8 ounces) of raw shrimp. The romaine leaves make a perfect wrapper for the meat because they naturally fold in half lengthwise along the central rib.
