When it comes to vegetables we all know that green is good. We also know that dark leafy greens rule, and that kale is near the top of the heap in nutritional value. But… kale, as chips…?
I’m not one to shy away from a vegetable challenge (have you seen my recent posts on parmesan roasted cauliflower and oven roasted cauliflower…?) This recipe from Ina Garten turns kale into something I would pass by at the shop, to something I can really get behind! I’ve cooked it almost every way there is and… sad to say, didn’t much like the taste of it. Until now.
It would seem that oven roasting tempers its strong taste. If you use kitchen shears to cut out the rib this is very quick to get ready for the oven.
Extra virgin olive oil and good parmesan cheese, Parmigiano Reggiano if you please, continue the healthy theme while adding great taste. The recipe said to use salt, so I sprinkled on a little – but found them too salty for my taste. Next time I’ll use the Parmigiano only, as it’s salty, nutty bite was sufficient.
If you don’t have a brush to add the oil, simply use your hands; olive oil is very good for your skin!
Keep them rather large in size as they could end up shrinking down to not much at all! And, don’t worry about crowding the pan. As you can see from the photos, they will shrink considerably. Perfect for snacking and also would make a great accompaniment with soup or salad. Green IS good~
- 1 large bunch flat-leaf kale
- Good extra virgin olive oil
- Kosher salt
- Freshly grated Parmesan cheese
- Preheat the oven to 350°
- Line 2 sheet pans with parchment paper.
- With a sharp knife or kitchen shears, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible.
- Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle with salt and bake for 10 minutes, until crispy.
- Sprinkle lightly with Parmesan cheese and bake for another 5 minutes.
- Cool and serve.