Latkes

Ingredients
5lb bag potato (recommend Russet)
2ish eggs
2 fresh onions (trust me don’t use frozen!)
Handful of flour (any kind)
1 tsp of salt
Oil (big container)

Tools
Grater (or if you have a fancy machine)
Skillet (s)
Ability to have your kitchen smell

  1. Peel, cut and grate potatoes using a fancy machine if you have one and hand grater if you do not.
  2. Also peel, cut and grate onions – you can intersperse these with the potatoes if you want to save your eyes. DO NOT use frozen onions. They equal watery disaster.
  3. Add one egg and if the mixture seems like clumpy oatmeal add the second.
  4. Throw in a handful of flour to help it bind.
  5. Add in salt to enhance the flavor.
  6. Mix the mix.
  7. Heat half an inch of oil in the pan. Test with a tiny bit of mix until it starts to sizzle and not sink.
  8. Take a tablespoon of mix and add it slowly to your pan – careful to not splatter and burn yourself with hot oil.
  9. Depending on size of your pan add 2 – 4 do not crowd them!
  10. Keep an eye on them and flip when golden brown.
  11. When both sides golden brown take out and drain on paper towel. Repeat till mix is done (or you get tired of making them).
  12. EAT with either sugar, sour cream, or applesauce depending on how your family feels about that.
1. Peel, cut and grate potatoes using a fancy machine if you have one and hand grater if you do not.
2. Also peel, cut and grate onions – you can intersperse these with the potatoes if you want to save your eyes. DO NOT use frozen onions. They equal watery disaster.
8. Take a tablespoon of mix and add it slowly to your pan – careful to not splatter and burn yourself with hot oil.
9. Depending on size of your pan add 2 – 4 do not crowd them! (there are TOO MANY in this pan but I was hungry and they smelled good)
10. Keep an eye on them and flip when golden brown.
11. When both sides golden brown take out and drain on paper towel. Repeat till mix is done (or you get tired of making them.

Kale Chips

Ingredients
Bunch of Kale (the curly kind works best for chips the lacinato/tuscan kind gets too thin when baked)
Olive Oil – have a few TBSP handy
Salt (taste your salt to find out how salty it is and then decide how salty you want your chips – yes this is a thing different salts have different levels of saltiness and I have way over salted my chips.

Tools
Baking Pan (s)

  1. Preheat oven to 225 degrees F (107 C).
  2. Remove kale leaves from stalks (discard, compost or cook and eat the stalks another day).
    • To remove the kale from the stems grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you.
  3. Rip kale into as even pieces as you can – prob about 3 inches each. (do the best you can mine never come out even – no one will care!)
  4. Wash then dry kale. You can do this before Step #1 as well I just find it easier after. Really make sure to get it dry before moving on. I don’t have a salad spinner so I just wrap them in a kitchen towel and dry around.
  5. Place kale in bowl and add two TBSP then start to squish it around with your hand “massage” the oil into the kale. If it doesn’t seem to be enough add another TBSP till the kale is soft.
  6. Add in salt – this really is “to taste” which is why I recommend tasting your salt first! Swish around to get it on the kale.
  7. Place kale on one or two baking sheets – the goal is to not overlap them so that some parts don’t cook as evenly as the others. It’s a bit sticky so just do the best you can.
  8. Cook LOW (225 degrees) and SLOW. This gives them a way lesser chance of burning. Check them after 15 min and move them around a bit. Then again after 10 and every 5 min after that till they are crispy goodness.
  9. Eat! You can also store in Tupperware but they don’t stay crispy more than a day.
All the ingredients you need. See how tiny that salt is = VERY SALTY so taste it first.
Kale Chips
Still tasted good though. Was just very thin.
See how thin this Kale is? This is why we do not use Tuscan kale but it was the only photo I had for now!