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  • Recipe Room  »  Crispy parmesan kale chips



    • 300g kale washed, stems removed and roughly torn
    • 1 tbspn extra virgin olive oil
    • 1/2 cup parmesan finely grated
    • To taste sea salt & freshly ground black pepper

    Crispy parmesan kale chips


    Preheat a fan forced oven to 190C.

    Place the kale, olive oil and parmesan onto a mixing bowl and mix together well until each piece of kale is coated with olive oil.

    Spread the kale leaves out onto a baking tray lined with bake well paper, place into the pre-heated oven and cook for 15 minutes or until crispy.

    Remove from the oven and place the kale chips onto paper towel and allow to cool for three to four minutes, then transfer to a serving platter and season with sea salt and freshly cracked black pepper.

    Submitted by
    Maggie Beer

    Tips and Tricks

    • If you find you have leftover chips, make sure they are well dried before storing them in an airtight container for a few days (if they last that long!).

    • Uncooked kale is best kept stored in your vegie crisper and will last a little longer than your average greens. Pop it into anything from salads and pies to omelettes and soups; it’s a great vegetable for reinvention.

    • As a low moisture cheese, make sure you keep your Parmesan in an airtight container in the fridge to prevent drying. Shaved or grated Parmesan also stores well in the freezer.

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