Tuesday, March 31, 2015

Garlic Parmesan Kale Chips

  • 2 bunches of kale
  • 2 tsp. olive oil
  • 3 garlic cloves minced
  • Sea salt
  • 1/4 cup grated parmesan cheese
  • Preheat oven to 375 degrees
  • Rinse kale in a salad spinner
  • Remove dark ribs and chop kale roughly
  • Put leaves in a big bowl, toss the kale with the olive oil, garlic, salt and parmesan together – then bake (the parmesan will get slightly browned and crispy with the chip).
  • Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
  • Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned.
Note: for the parmesan, you can add it after baking. If you are adding it after baking, add it right after you pull the kale chips out of the oven so the cheese will melt a bit on the chips (but the cheese will stay creamy and moist).

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