Roasted Kale Chips with Parmigiano-Reggiano

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Kale chips are one of my favourite foods to munch on right now. They are easy to make and are great as a snack or as a side to stews, casseroles, or veggie burgers. I usually just drizzle the kale leaves with olive oil, add a sprinkle of salt, and bake, but you can season them anyway you want. This was a tasty variation I came across. It added just enough flavour without overpowering the naturally great taste of baked kale.

I find that for best results make sure the kale is completely dry before drizzling with olive oil and adding your seasonings. This makes for crisper chips that cook more evenly.

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Roasted Kale Chips with Parmigiano-Reggiano

Ingredients:

1 bunch of kale

1 tbsp olive oil

1/2 tsp chili powder

1/4 tsp salt

2 tbsp Parmigiano-Reggiano cheese, finely shredded

Directions:

  1. Preheat oven to 325 F and prepare a baking sheet (or 2 depending on how much kale you have)
  2. Wash and thoroughly dry kale. Remove tough stalks from kale, tear into medium-large pieces.
  3. Place kale into a large bowl and drizzle with oil. Add chili powder, salt, and cheese. Toss to coat.
  4. Arrange kale on baking sheet in a single layer, and bake about 10-12 minutes until the kale is crispy but not too brown.
  5. Allow a minute or 2 to cool and then serve.

Recipe adapted from http://www.wholefoodsmarket.com/recipe/roasted-kale-chips-parmigiano-reggiano

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