Recipe: Parmesan Pepper Curly Kale Chips

Servings: 18

Ingredients:

• 3 lbs curly kale

• 4 tbsp olive oil, divided

• 8 tbsp finely grated parmesan, divided

• 2 tsp black pepper, divided

• Salt, divided (omit from recipe)

1. Heat oven to 275 degrees F, with racks in upper and lower thirds.

2. Line rimmed sheet pans with parchment and nonstick foil.

3. Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves. Wash leaves and dry well.

4. Transfer half of kale to a large bowl. Toss with half the oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper and salt. Once the first half is in the oven, repeat with the other half of the kale.

5. Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer chips to backing sheets or platters to cool. Reuse parchment or foil for successive batches.

Tips:

• Kale chips can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275 degrees F, if necessary.

• If your using Tuscan kale, you can follow the exact same procedure using 2 lbs of Tuscan kale, 3 tbsp olive oil, 4 tbsp grated Parmesan, 1 tsp pepper and ½ tsp salt.

Nutrition Information Per Serving (1 cup): Calories 55, Total Fat 4g (monounsaturated 2g), Cholesterol 2mg, Sodium 189mg, Potassium 6mg, Carbohydrates 4g, Fiber 1g, Protein 2g