Sunday, March 18, 2012
Kale Chips with Parmesan Cheese and Garlic
Oh, kale. Kale is such a vain vegetable. It loves nothing more than jumping into the oven to get all crispy and chip-like. Kale likes partaking in this act because it turns kale into a beloved food. Once kale emerges from the oven all crisped up and full of flavorings, even all those people who say they don’t like kale end up liking it. And kale just wants to be liked.
1 bunch curly kale
1/3 cup grated Parmesan cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 teaspoons fresh lemon juice
1 tablespoon olive oil
Heat oven to 325 degrees. Line a baking sheet with parchment paper or a Silpat for easy cleanup. Chop the leaves of the kale into medium-sized pieces. Wash and dry thoroughly, then place in a large bowl for mixing. In a small bowl, whisk Parmesan cheese, kosher salt, black pepper, and garlic. In another small bowl, mix the lemon juice and olive oil. Drizzle the lemon juice and olive oil mixture over the kale in the large bowl. Use tongs to help coat all the pieces. Then sprinkle the Parmesan cheese mixture, and use tongs to help coat the pieces with the mixture. Bake in the oven for about 12-15 minutes. You want the pieces to be brown and crispy, but not burnt. I sometimes remove pieces as they become the desired crispness and let some of the less crispy ones stay in the oven longer.