The crisped "chips" are terrific with soups & cocktails. Baking the leaves leaves a nutty addictive flavor .
- 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 1 tablespoon olive oil
- salt and pepper to taste
- fine grated parmesan cheese optional
Preparation time 5mins
Cooking time 30mins
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 25 minutes.
if adding cheese, sprinkle on top before throwing it into the oven.