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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.