I was in a conference last week and they handed out a pack of crispy parmesan kale chips (Interestingly, it wasn’t even a health-related conference and this made me more surprised!). Honestly, that was my first time trying kale chips and I immediately fell in love with them. Kale is a super food known as the “Queen of Greens” for its nutrient richness, health benefits, and great flavor. I used to eat raw kale in my salads or use it in my Chinese foods with tofu and noodles. But this was something completely different and much yummier than any other chips I’ve had before, I’m sharing the recipe with you.
Here’s another recipe excerpted from danaslatkin.com:
Serves 4 as a side dish
1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well
Olive oil spray
1/3 cup grated Parmesan or Asiago cheese
1. Preheat oven to 275 degrees F.
2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.
4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.
