8 May 2014
Makes 3+ cups At the local Farmer’s Market, I saw some rich green, ruffled kale and just couldn’t pass it up. Took it home to make kale chips and practically ate them all before dinner! They are a tasty snack, good for a quick appetizer.
1 bunch curly/ruffled kale – washed and dried well
3-4 Tbsp good olive oil
1/2 -1 tsp Kosher salt
1/2 -1 tsp Lemon Pepper
1 tsp garlic powder
2 shakes Truffle salt (if available)
3 Tbsp Reggiano-Parmigiano – grated
Heat oven to 275 degrees
Cut out the thick spine from the kale and discard. Then cut up the remaining kale “leaves” into 2-3″ pieces. Place the pieces in a large bowl and drizzle the olive oil over it. Carefully stir the mixture to coat each piece as much as possible. Add the salt, lemon pepper, Truffle salt (if using) and garlic powder. Stir to mix well.
Place on a baking sheet and separate the kale pieces – you may need to do this in batches. Bake 20 minutes then remove from the oven and turn each piece. Return to the oven for an additional 12-15 minutes, until pieces are crisp. Be careful not to burn them. Remove pan from oven.
Line a plate with paper towels and use a spatula to transfer the kale to the plate. Sprinkle generously with the Reggiano cheese. At this point, I also like to grind some black pepper over the kale or sprinkle it with a bit of something spicy. Enjoy! Any leftovers can be kept (carefully) in a ziplock baggie. That is if you have any leftover.Pin It