It started innocently enough. A dinner party at my friend Laura’s place back in 2018. I brought a bottle of mediocre red wine like any normal person would. Nothing fancy, just something I’d grabbed from Tesco on the way over that wouldn’t make me look completely cheap.
“Oh, wine! Thanks,” Laura said, adding it to a collection that already included four other identical bottles of Merlot. Rookie mistake on my part.
I remember looking around at the spread of food—the standard party fare of hummus, crisps, some sort of artichoke dip that nobody was touching—and feeling a twinge of something. Not exactly envy, not exactly ambition… more like an itch I couldn’t quite scratch. Everyone brought such predictable offerings. Couldn’t someone shake things up a bit?
Fast forward three months. I’d been feeling rubbish after a winter of comfort eating, and my jeans were letting me know about it in no uncertain terms. A colleague mentioned she’d been on this “clean eating” kick, and honestly, I was desperate enough to try anything that didn’t involve running in January.
So there I was, watching some American woman on YouTube massage kale with olive oil like it was a spa treatment (“You really need to get in there with your hands, you’re breaking down the cell walls!”) when my flatmate Dave wandered in.
“What the hell are you doing?” he asked, watching me elbow-deep in a bowl of wet leaves.
“Making kale chips,” I replied with the unearned confidence of someone who had absolutely no idea what they were doing.
Dave stared at me for a long moment. “Right. I’m ordering pizza.”
The first batch was a disaster. I’d ignored the bit about drying the kale properly, so they were somehow both burnt and soggy. The second attempt was marginally better—edible in the way that cardboard is technically edible. But by the third try? I’d cracked it. The perfect balance of salt, olive oil, and nutritional yeast (a substance I’d previously associated with brewing beer, not sprinkling on vegetables).
I’m not going to lie—I felt smug. I’d conquered kale, the vegetable that everyone loves to hate. I was saving money by not buying overpriced snacks. My jeans were a tiny bit looser. I was, in short, crushing adult life.
Then came Jen’s birthday gathering. Another party, another chance to bring yet another bottle of wine that would disappear into the alcohol black hole. But wait—I had options now. I had skills. I had… kale.
“Oh, what’s this?” Jen asked when I handed her the Tupperware container alongside her gift.
“Kale chips,” I answered, trying to sound casual, like bringing brassicas to a birthday party was perfectly normal behavior. “They’re actually really good—I made them myself.”
I waited for the eye-rolling. For the polite “thanks” followed by immediate banishment to the back of the fridge. Instead, Jen opened the container right there, tried one, and her eyes went wide.
“These are amazing! Guys, you have to try these!”
And just like that, I became a celebrity. People gathered around, cautiously at first, then with increasing enthusiasm. Everyone wanted to know how I’d made them. What was that cheesy flavor? (Nutritional yeast, I explained, feeling like Nigella Lawson.) Where did I learn to make these? How long had I been doing this?
I went home that night floating on air. I’d found my party trick. My signature move. My culinary calling card.
The next morning, my phone pinged with a message from Jen: “Everyone’s asking for the recipe!”
And that, my friends, is how it begins. Not with a conscious decision to become insufferable, but with positive reinforcement.
From that point on, I stopped bringing wine to gatherings. Kale chips became my thing. At first, people were genuinely excited to see them arrive. “Oh brilliant, you’ve brought your famous chips!” they’d say, and I’d pretend to be embarrassed while secretly basking in the glow of their approval.
I experimented with different flavors—smoked paprika, curry powder, lemon pepper. I invested in better quality olive oil. I bought a dehydrator, for God’s sake. A DEHYDRATOR. An appliance with exactly one purpose: to remove moisture from food. My transformation was well underway, and I didn’t even realize it.
About six months into my new identity as Kale Chip Person, I started noticing subtle shifts in how people reacted when I arrived at gatherings.
“Oh… kale chips again! Great!” The enthusiasm seemed a touch forced.
Or worse: “We’ve already got some snacks sorted, but thanks!” And then I’d see the supermarket tortilla chips and feel oddly offended on behalf of my homemade creation.
But I was in too deep to change course. I’d built an identity around these bloody chips. People expected them. And if they didn’t seem quite as thrilled anymore, well, clearly they just needed to be educated about proper nutrition.
And that’s when the real descent began. I stopped just bringing kale chips and started bringing commentary with them.
“These have so much more potassium than regular crisps,” I’d volunteer to nobody in particular.
“Did you know conventional potato chips contain acrylamide? It’s a potential carcinogen.” This, said to someone actively eating potato crisps, mouth full, eyes wide with a mixture of surprise and irritation.
“The nutritional yeast contains B12, which is really important if you’re thinking about reducing animal products!” I’d chirp, while everyone silently wished I would shut up and let them enjoy their cheese board in peace.
I became the worst kind of food evangelist—the recently converted, utterly convinced of my righteous path. I wasn’t just bringing a snack anymore; I was bringing a lifestyle, a philosophy, an unsolicited TED Talk about the benefits of cruciferous vegetables.
My friends, to their credit, tolerated it longer than they should have. There were signs, of course, that I’d become a dietary bore. Conversations that suddenly changed when I approached. The increasing frequency with which my snacks remained untouched. The time Emma accidentally-on-purpose knocked my container onto the floor and didn’t seem particularly sorry.
I ignored all these warning shots across the bow. In fact, I doubled down. If people weren’t enthusiastic about kale, clearly they needed more information about its benefits. Perhaps a lengthy email with links to nutrition studies? Yes, that would do it.
It was Dave, my long-suffering flatmate, who finally staged the intervention. He caught me one evening massaging yet another batch of kale, a wild look in my eyes as I prepared for Megan’s house-warming.
“You know nobody likes those anymore, right?” he said, leaning against the kitchen counter.
I froze, hands deep in the leafy greens. “What are you talking about? Everyone loves them.”
“No, mate. They really don’t. They’re being polite because they like you. Or at least, they used to before you turned into Captain Kale.”
“That’s ridiculous,” I sputtered. “People are always asking me to bring them!”
“When’s the last time someone actually asked? Think about it.”
I opened my mouth to argue, then closed it again. He was right. The requests had dried up months ago. The enthusiastic reactions had become increasingly strained. Even the recipe inquiries had ceased entirely.
“That Ryan bloke from your office? He’s been hosting game nights for weeks and conveniently forgetting to invite you.”
“He has?” This was news to me, and it stung.
“Yeah. He told me when I ran into him at the pub. Said he couldn’t handle another evening of kale chips and nutrition facts.”
I looked down at my green-stained hands and felt the weight of realization. I had become That Person. The party guest everyone dreads. The dietary evangelist nobody wants to sit next to at dinner.
“But… they’re good for you,” I said weakly.
“So is not being a pain in the arse, but you don’t see me going on about that, do you?” Dave replied with brutal honesty.
The next day, I received a text from Laura about her upcoming birthday celebration. “Hey! We’re doing drinks at The Crown on Saturday from 8. Would love to see you there!”
Note the conspicuous absence of “Please bring your amazing kale chips!” or even “Feel free to bring a snack!”
It was a pub gathering. Obviously no snacks required. But in my former life, that wouldn’t have stopped me. I’d have shown up with my Tupperware anyway, plonking it down on the sticky pub table like some sort of nutritional messiah.
Instead, I replied: “Sounds great! I’ll be there. Can I bring anything?”
Her response came quickly: “Just yourself! Food sorted. x”
Translation: For the love of God, leave the kale at home.
I went to Laura’s birthday empty-handed, feeling oddly naked without my signature contribution. People seemed surprised, almost suspicious.
“No chips today?” Ryan asked, eyebrow raised.
“Nah, thought I’d give it a rest,” I said, trying to sound casual.
“Oh, thank Christ,” he muttered into his pint, not quite quietly enough.
It was a turning point. Over the following months, I gradually reintegrated into normal society. I brought wine to parties again. I learned to enjoy food without commenting on its nutritional profile. I even ate a regular crisp without mentioning acrylamide ONCE.
The party invitations started flowing more freely. People stopped changing the subject when I approached. Ryan even invited me to a game night.
Do I still make kale chips at home? Of course—they’re actually delicious when they’re not served with a side of moral superiority. But I’ve retired them from my social rotation, like an athlete’s jersey hung from the rafters.
Sometimes, when I’m feeling particularly nostalgic, I’ll bring them to a gathering—but only when specifically requested, which does happen occasionally now that I’m no longer forcing them down people’s throats both literally and figuratively.
The other day, Emma actually asked for the recipe. “They were quite nice, now that I think about it,” she admitted. “I just couldn’t handle all the… you know.”
“The evangelizing?” I offered.
“Yeah, that. You were insufferable.”
“I know. Sorry about that.”
She shrugged. “We all go through phases. Remember when I was into CrossFit?”
And we both shuddered at the memory.
So that’s how I became—and thankfully, unbecame—the person who brings kale chips to parties. It’s a cautionary tale, really. No matter how good something is (for you or otherwise), nobody wants to be trapped in a corner hearing about it for hours on end.
Unless, of course, you’re talking about natural wine now. Because let me tell you about this amazing unfiltered Pét-Nat I’ve discovered…
(Just kidding. I’ve learned my lesson. I think.)