You know that the chips are good ff kids just grab them and eat without thinking that it is green, that it is kale, and God knows what else. And this happens with these chips every time I make them. If I don't want kids to eat them (ha ha), then I just put chilli or Cayenne pepper on them. Great as a snack and also as an addition to salads (everyone loves some crispness in the salad, especially men), creamy soups, and sandwiches.
160 g kale
20 ml mild olive oil or grape seed oil
1/5 tsp freshly ground nutmeg
1/2 tsp garlic powder (you can also use fresh)
1 tsp freshly ground black pepper
1 tsp fresh finely chopped rosemary
20 g Parmesan cheese, finely grated
sea salt to taste
Preheat the oven to 170°C. Pour just a bit of oil in the pan and spread so that the entire bottom is coated.
Wash the kale and dry it completely. Remove the center stem and discard. Tear the leaves into even pieces (not too big).
Place the kale in a bowl. Drizzle with oil, and sprinkle with the garlic powder, nutmeg, rosemary, pepper, Parmesan and salt. Massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheet, and bake until crisp and the edges are slightly browned, 12 to 15 minutes. Take a look time to time so that it does not burn.
Recipe, style and photos: Signe Meirāne
In collaboration with 2017 H&M Home
Photos taken with Sony alpha 7s