Parmesan cheese, chipotle chile pepper, and kale. The perfect afternoon snack.
Potato chips are not often welcome in my home. Cakes, cookies, vodka: all things that can hang out on my counter and last for a few days. But not chips. I have no will power when it comes to chips.
Fortunately, I've found a healthy replacement. That I've smothered in oil and cheese...
Kale chips were introduced to me by my friend Tara, who is always making delicious things and never giving us the recipes. She made a variation of these during a clothes exchange at my place in late summer, and I've been hooked ever since!
There are so many ways to make kale chips, I can't wait to try new variations. How do you make yours?
1 bunch of fresh kale
1 tbsp olive oil
2-3 tbsp parmesan cheese
sprinkle of chile pepper or paprika
dash of sea salt
Preheat the oven the 325F.
Take your fresh kale, and using a sharp knife (or your hands), remove the thick steams. Wash the kale thoroughly under cool water to get off the dirt and bugs. Dry well with paper towel, and break apart or cut the leaves into small chunks.
Toss the chopped kale in a bowl with the olive oil and cheese.
Spread the kale pieces out on a baking sheet, and sprinkle lightly with chile and sea salt.
Bake for 15 or so minutes, until the kale is crispy and the cheese is nicely browned.
Eat, and wish that they were potato chips.