- Several stalks of fresh kale, rinsed, stripped off stem, torn into bite size pieces
- 1 tablespoon olive oil
- Few splashes balsamic vinegar
- To taste sea salt, cracked black pepper
- To taste fresh grated Parmesano Reggiano cheese
Heat oven to 350 degrees.
Dry fresh kale pieces with paper towels to make sure the oil and vinegar will stick to the pieces. Because I had so much kale, it would not fit into a large ziploc bag to coat with the oil and vinegar, so I spread the kale on a baking sheet lined with a silpat mat (non-stick mat) and drizzled oil and vinegar onto kale and sprinkled with salt and pepper. I mixed the kale pieces with two silicone spoons to make sure all the pieces were lightly coated, then spread the kale evenly on the pan again. Bake about 10 - 15 minutes until crisp. Serve kale chips with freshly grated cheese.
Lizzie! this is a brilliant idea! For me, kale is tricky to digest but, I wonder if you could use chard instead?? I'm on my way to the Farmers Market tomorrow and I may pick some up to try it! Thanks for the idea, and best of luck with all you're up to! LOVE your email notices!ReplyDelete
I"m not sure about the chard; you'll have to try it and let me know how it tastes! Thank you so much!ReplyDelete