{"id":2843,"date":"2012-11-12T21:01:09","date_gmt":"2012-11-13T01:01:09","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=2843"},"modified":"2012-11-12T21:01:09","modified_gmt":"2012-11-13T01:01:09","slug":"crispy-basil","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=2843","title":{"rendered":"Crispy Basil"},"content":{"rendered":"

I’ve posted about the wonders of crispy kale before. My sister Anne was home this week from Galveston Texas and brought us some basil from the year-around gardening paradise that is Galveston.<\/p>\n

I was making a chicken lo mein so I marinated the chicken in some of the basil with soy sauce and what not. That was splendid, but I had some basil leftover so I prepared it like the crispy kale to crumble over the lo mein. It was so incredibly tasty that I don’t think any of it made it to the lo mein. Debbie, Anne, and I stood around the counter and ate it off the pan while we finished cooking the lo mein.<\/p>\n

This recipe is from Artsy-Foodie<\/a><\/p>\n

\nCrispy Basil<\/b><\/p>\n

Ingredients<\/b>
\nFresh basil
\nOlive oil
\nSalt<\/p>\n

Process<\/b>
\nHeat your oven to 350 degrees
\nToss the basil leaves with olive oil. Use just enough olive oil to make the leaves shiny. More is not better. You can use any vegetable oil.
\nSpread the leaves out on a rack over a cookie sheet. Or directly on the cookie sheet. Don’t overlap them.
\nSprinkle with salt
\nBake for 10-13 minutes until the leaves are getting crispy. They’ll crisp up some after you take them out, so don’t worry if they’re not seeming too crisp at 13 minutes.
\nLet cool a bit and eat.\n<\/div>\n

Trust me, make plenty. They’re like potato chips, you can’t stop eating them!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve posted about the wonders of crispy kale before. My […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2843","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2843"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2843\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}