Parmesan Kale Chips

Parmesan Kale Chips

serves 2 as a snack

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.

1 tablespoon sherry vinegar
1 bunch kale (about 8 leaves)
small handful finely grated parmsean

1. Preheat your oven to 180C (350F).

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

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

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

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

Prepare Ahead?

Absolutely. Will keep in an airtight container for a few days. Although best on the day they were made.

Leftover Potential

Will keep in an airtight container for a few days or possibly a week. Although to be honest they haven’t ever hung around here for long enough.

Variations

vegan – skip the parmsean and season more generously with sea salt flakes.

salt & vinegar – replace the sherry vinegar with brown malt vinegar or balsami and skip the cheese. Serve sprinkled with sea salt flakes.

chilli chips – toss in 1/2-1 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), cavalo 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.

Problem Solving Guide

chips bitter – If the leaves get over cooked they can taste bitter. Not much you can do now but next time take out of the oven earlier.

too salty – next time back off on the seasoning.

too oily – if you’re finding the chips a little oily, leave them to sit on paper towel to get rid of the excess.

soggy chips – pop them back in the oven and keep cooking until crisp. If the chips have picked up moisture over time, a quick flash in the oven will also help.

difficult to chew – if you kale or greens have a large stalk or vein, this can be difficult to chew even when the chips are cooked. Best to chop the offending stalk out before cooking.

short on time? – cook the chips under an overhead grill (broiler) but be very careful not to burn them.

Serving Suggestions

Lovely as a healthy pre dinner snack. OR you could serve as something a bit different instead of crackers on a cheese plate.

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