Another vegetable chip to serve, these are best eaten the day of making but the chips can be stored in an airtight container for a couple of days. Put in the oven for 1-2 minutes to re-crisp before serving.
INGREDIENTS
1 bunch curly kale, about 8 long stems
2 teaspoons olive oil
⅓ cup freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Preheat the oven to 125°C.
Pull the leaves off the tough centre stem and wash well in cold water. Discard the stems.
Pat well with kitchen towels, ensuring they are completely dry otherwise the chips will steam instead of becoming crisp.
Place in a large bowl and drizzle over the oil. Using your hands, lightly massage the oil into the leaves then sprinkle over the Parmesan, salt and pepper. Toss well to coat.
Tip onto large baking trays and spread to a single layer. If you have a lot of leaves, cook them in three batches.
Bake for about 8 minutes, rotating the tray and moving the pieces from the centre of the tray to the outside as the thinner leaves will brown quickly. You want the kale to be crisp but not overly browned or they will be bitter. Makes plenty
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.