Crispy Kale and Parmesan Chips
These addictive cheesy-crunchy bites work effectively as snacks or as a soup or salad garnish. Ensure that the leaves are fully dry earlier than rubbing them with oil to make sure crispness. Strive with just a little chile powder or different seasonings as effectively.
By Joanna Pruess
See different associated recipes in All Hail Kale.
Yield: about three ounces
Cooking time: about 45 minutes
Shelf life: Finest in 1 to 2 days saved in a dry ambiance
5 ounces stemmed small curly or lacinato kale leaves
2 tablespoons extra-virgin olive oil
½ cup grated imported parmesan cheese
¼ teaspoon sea salt, if desired
1. Warmth the oven to 275 F.
2. In a big bowl, toss the leaves with the oil, rubbing the leaves to cowl. Add the parmesan and salt and toss to cowl evenly. Unfold in even layers on one or two baking pans, season flippantly with salt and pepper, and bake till the leaves are crisp, 30 to 35 minutes, rotating the pans from prime to backside midway by means of. Take away the leaves to a baking rack and funky. Retailer rigorously in an hermetic container.
NUTRITIONAL DATA (per serving): Energy: 190; Ldl cholesterol: 10 mg; Sodium: 540 mg; Fats: 16 g; Dietary Fiber: 1 g
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