(original recipe from food52.com “Crispy Parmesan Kale Chips”)
[Picture to come]
(Serves a couple people or one hungry snackie individual with a cheese craving)
- 1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well [I only had the curly kale and it worked fine]
- Olive Oil spray [I only had regular oil and it was fine]
- 1/3 cup grated Parmesan or Asiago cheese
- Salt [optional because the cheese is salty]
- Preheat oven to 275 degrees F.
- 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.
- Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese, salt and pepper
- Bake about 14-16 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.
+ if you cook them too long they are so crispy that they kind of just disappear in your mouth (which wierds me out) so keep an eye on them.