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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!