Photo by 90210 Farmgirl
90210 Farmgirl's Notes:
Expand1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well Ask a question about this ingredient
Olive oil spray Ask a question about this ingredient
1/3 cup grated Parmesan or Asiago cheese Ask a question about this ingredient
Preheat oven to 275 degrees F.
Ask a question about this stepUsing a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
Ask a question about this stepLightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.
Ask a question about this stepBake about 14-16 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.
Ask a question about this stepThese are great. I used pecorino Romano since that is what I had grated & heirloom variety of kale from farmers market. Three bunches gobbled up by 8 party guests in minutes!
these were really wonderful! a fool-proof kale chip recipe- thanks for sharing!
Can't wait to try this with collards!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
These were great. Mmm, want some more just thinking about them.