Photo: Quentin Bacon
From Yahoo Food’s Cookbook of the Week: Make It Ahead
Parmesan Kale Chips
Kale is a delicious vegetable that seems to be everywhere now. If you can find flat kale—sometimes labeled cavalo nero, Dinosaur kale, or lacinato—it can be roasted for the perfect light bite to serve with drinks. It’s simply kale, olive oil, and salt, and it roasts in 15 minutes. Of course, freshly grated Parmesan cheese makes everything taste better.
1 large bunch flat-leaf kale
Good olive oil
Freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
With a sharp knife, 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 generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
MAKE IT AHEAD: Prepare and cool to room temperature. Wrap tightly and store at room temperature for up to 4 days.
Reprinted from Make it Ahead. Copyright © 2014 by Ina Garten. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.
Are you down with kale chips? Let us know if you make this recipe.