Kale is kind of trendy these days, as trendy as a vegetable can be anyway. So I bought a beautiful bunch of it at our farmer’s market and thought I’d give kale chips a try. I know kale is super healthy, but I’ve never been a huge fan, so I’ve made a small effort to hide it in recipes…I throw a bunch in my Bolognese Sauce, pureed in the food processor so nobody can tell.
So I get home and make up a small pan of the kale chips, about 4 stalks worth. I eat one, and I’m thinking “these are kinda gross.” I have another, still not so good. Somehow I ate the whole pan that way. So I make another pan for my husband, “here try these, they’re not very good.” He tries them, “yeah they are kinda gross.” “Try another anyway.” Ten minutes later he asks me if I’ll make him another pan. So now I’m on my third pan and we eat that whole one too, sharing it with the baby/quickly becoming a toddler, he loved them too. Something about salty snacks you can never have just one, but with kale chips, I think that’s alright. Try them for yourself and see if you don’t eat the whole pan.
**Update, I’ve decide that kale chips NEED Parmesan cheese, especially freshly shredded with a microplane. The cheese is shred so thinly it melts as it hits the hot kale. I’ve also decide that I love kale!
Recipe: Parmesan Kale Chips
- 1 bunch kale, stems removed and cut into chip sized pieces
- olive oil
- kosher salt
- freshly cracked pepper
- shredded Parmesan cheese
- Preheat oven to 400, convection bake
- Spread the kale pieces in a thin layer on a baking sheet and lightly drizzle with olive oil, salt and pepper. NOT TOO MUCH, a little of all three goes a long way. Toss them with your hands, the oil should barely coat the leaves, not be anywhere near soggy.
- Bake for about 7 to 8 minutes or until leaves are crisp but not burnt
- Top with shredded Parmesan cheese
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Microformatting by hRecipe.