Welcome to Meatless Mondays! If you are not familiar with “Meatless Mondays“, it is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet.
I thought I would kick off the series with a recipe I saw on Wishful Chef and that would be Baked Kale Chips with Parmesan. This is my 2nd, yes 2nd time making this because these can burn very easy and very fast.
These are definitely not for everyone. I would like to say this is a great way to sneak in some nutrition to your kidlets, but these Kale chips are definitely a grownup treat.
I prefer the Kale to be soft in the middle and slightly crunchy on the outside. When the chips come out this way, they retrain a juicy salty center. It’s quite good if I do say so myself! These are in no means a replacement for potato chips, but it’s a great way to use leftovers and help take away your salt craving.
BAKED KALE CHIPS WITH PARMESAN
(adapted from Wishful Chef)
- 1 bunch curly kale
- 1 tbsp olive oil
- 1-2 tbsp grated Parm
- salt to taste
Preheat oven to 375°F.
Cut leaves off the thick stems into large pieces. I just ripped the leaves off of the stem into smaller pieces and then rinsed the leaves under cold water. Dry well with a kitchen towel. In a large bowl, mix together the kale leaves, olive oil, salt and parmesan.
Spread leaves out on a cookie sheet. Bake for about 10-15 minutes total, checking it after about 8 minutes to make sure there is no burning occurring. At that point, turn leaves over so they bake more evenly.
Total time: 20-30 minutes
Yield: 4-6 serving