Archive for ‘Snack’

February 19, 2011

Rosemary Parmesan Kale Chips

While we all know chips aren’t healthy, these green crispy things stand up to the challenge. I guess by the time the olive oil and salt are added, it may not be as healthy as we may wish, but all things in moderation, right?

Kale chips, you will find, are great substitutes for fries or regular chips and can be served with (almost) any meal or be saved in an air-tight container for some midday snackage.

I owe the credit for the idea to my big little sister, Jen; she is my “big little sister” because she is 8 1/2 years older than me, but has been shorter than me for a good majority of our lives. We’re best pals. Every time that I go visit her and her husband, Josh, we end up cruising to TJ’s stocking up on a good bottle of wine (which takes us forever to pick out), a new type of cheese we want to try out, and ingredients for a dinner feast.

Little Yellow Note: TJ’s doesn’t sell kale, so make plans to find it elsewhere. Jen normally has some on hand from the CSA veggie box she gets from the local Ventura farms. If this program is an option near you, you should definitely look into it for great organic produce and the support of local farmers.

Jen’s kale chips are simple and delicious: kale, olive oil or grape seed oil, sea salt and fresh shredded parmesan cheese. We added a little fresh rosemary and garlic to zest it up.

Here’s the scoop on the Rosemary Parmesan Kale Chips:

Ingredients:
1 bunch organic green kale, washed
3 Tbsp fresh rosemary, finely chopped
3-4 garlic cloves, minced
2 Tbsp olive oil
1-2 Tbsp parmesan cheese, preferably freshly shredded
sea salt

Directions:
1. Preheat oven to 375 degrees F. Wash kale leaves and pat dry.
2. Strip kale leave from the middle stem part (see video clip), and tear into big pieces.
3. Put leaves in a large bowl, drizzle with olive oil, add minced garlic and mix well with hands. You want to distribute the garlic and oil evenly.
4. Arrange kale in a single layer on a baking sheet covered with foil. (we filled up 3 sheets of kale). Sprinkle with rosemary and sea salt.

5. Pop in the oven for 12 minutes, until nice and crispy. Sprinkle parmesan cheese over kale, and let cook for the remaining 3 minutes (15 minutes total).

From the Little Yellow Kitchen,

Chrissy

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