Our "lichen" is kale, the kind of thing you'd buy from the fungus dealers down in the Undercity. Kevin whisked olive oil, honey, garlic powder and "a little more than a pinch" of cayenne, because he likes it spicy. He forgot his gloves this time (and wasn't drinking wine, he promises), so he tore the kale by hand and tossed it until every leaf was coated, adding an extra splash of oil for crunch.
It baked low and slow at 200°F for about 50 minutes. It didn't look crispy coming out, but you could hear that it was.
At the table we gave it a dunk in sriracha, and we were sold: "completely unexpected from a piece of lettuce. I mean, lichen. I mean, kale." Those fungal vendors are onto something, and the Undercity is the place to be. (We'll skip the part of the lore where it got destroyed.)
Join us as we venture into the realm of crunchy "lichen" crisps: nutritious snacks once peddled by Undercity's undead but now easily recreated in the comfort of your own kitchen.
With just a dash of sweetness, these crispy delights are a delicious way to savor your daily greens while embarking on a quest of flavor exploration.
Honey-Spiced Lichen
Crunchy kale crisps tossed in honey, olive oil, garlic powder and a good pinch of cayenne, then slow-baked until crisp. Undercity's "lichen" snack made at home.
Heat the oven to 200°F and line a baking sheet with parchment paper.
Whisk the olive oil, honey, garlic powder and cayenne together in a large bowl.
Tear the kale into bite-sized pieces with your hands, discarding the thick stems, and drop them into the bowl.
Toss until every piece is well coated, adding an extra splash of olive oil to help it crisp.
Spread the kale evenly on the sheet with as little overlap as possible. Bake for about 50 minutes, until crisp.
Let cool, then serve with Sriracha for dipping.
Keep the oven low: a hotter oven will burn the honey before the kale crisps. The chips may not look crispy coming out of the oven, but they will be. A Sriracha dip really kicks them up. Pairs well with Firecracker Salmon or a dry white wine.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
