Summer is right around the corner!
I can admit it, I’m trying to change my winter gut into a summer butt. All winter I’ve been eating junk food after junk food because everything bad for you tastes so good. With summer time fast approaching I really need to stop going to the gym and then coming home to eat ice cream. Thats defeating the purpose of my Kanye workout plan. I’ve decided to turn my life around, at least for this week, by making Kale chips. I didn’t want to find a recipe where you just throw some seasalt on the chips and try and enjoy them, I needed something more. I stumbled across this recipe from Epicurious that adds just the right amount of flavor to this quick and easy snack. Try it out for yourself and stick to your goals for this summer. You got it!
- 3 pounds curly kale (see Cooks’ notes)
- 4 tablespoons olive oil, divided
- 8 tablespoons finely grated Parmigiano-Reggiano, divided
- 2 teaspoons freshly ground black pepper, divided
- Fine sea salt, divided
- Heat oven to 275°F with racks in upper and lower thirds.
- Line rimmed sheet pans with parchment or nonstick foil.
- Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
- Transfer half of kale to a large bowl. Toss with half of 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.
- 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 crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.