Parmesan Kale Chips

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Parmesan Kale Chips

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Ingredients

Adjust Servings:
1 tbsp sherry vinegar
1 bunch (8 leaves) kale
Small handful finely grated Parmesan

Variations

  • Vegan

Skip the Parmesan and season more generously with sea salt flakes.

  • Salt & vinegar

Replace the sherry vinegar with brown malt vinegar or balsamic and skip the cheese. Serve sprinkled with sea salt flakes.

  • Chilli chips

Toss in ½-1 teaspoon chilli powder or chilli flakes in with the oil. Or try finely chopped fresh chilli.

  • Different greens

Pretty much any robust greens can be used in place of the kale. Silverbeet (chard), cavolo nero, collard greens or even spinach. If the greens have really coarse stems it might be a good idea to chop them to remove. I’m thinking cabbage chips might also be lovely.

Ingredients

Directions

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I got slightly addicted to a commercial version of these sold at Whole Foods when I was in New York earlier in the year. If only I’d known how easy they were to make myself, I would have saved a fortune.

Feel free to play around with the flavourings. I love this cheesy version but they’re also delicious with a hit of dried chilli powder or flakes.

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Steps

1
Done

Preheat your oven to 180C (350F).

2
Done

Combine vinegar with 2 tablespoons olive oil in a large bowl. Season.

3
Done

Tear kale into large pieces and toss in the dressing and arrange on a baking tray in a single layer. Scatter over half the Parmesan.

4
Done

Bake for 5 minutes then turn and scatter over the remaining Parmesan.

5
Done

Bake for another 5-6 minutes or until the chips are crisp and the cheese is melted.

6
Done

Cool on the tray and eat asap. Or store in an airtight container.

jules

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Seed Crackers
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Turmeric & Togarashi Cashews
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Seed Crackers
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Turmeric & Togarashi Cashews

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