Kale Chips With Herbs and Cheese
- 3 medium curly kale leaves (enough for one large cookie sheet)
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Penney’s Spices’ Sunny Paris (purple shallots, chives, green peppercorn, basil, tarragon, chervil, bay leaf, and dill weed)
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
Rinse kale and remove pieces of the leave from the middle rib. Place the pieces of leaves in small batches in a salad spinner. This way they will be completely dry and each chip is evenly drying out and becoming crisp as they bake in the oven. Place them in a large bowl. Sprinkle them with the oil and massage the oil all over each individual piece with your fingers. Sprinkle with salt, garlic powder and half the cheese and toss and then using your fingers again spread the spices evenly on each pieces. Spread them out on a parchment paper lined large cookie sheet, opening up any pieces that are folded and keeping the pieces separated and not overlapping. Sprinkle with Sunny Paris and remaining cheese. If there are any clumps, move them with your fingers so everything is evenly spread out.
Place in a 300 degree* oven. After 10 minutes, rotate or turn the cookie sheet around so the chips are in a different place in the oven. (There may be places in your oven that are hotter than others and if some of the chips are in that hot spot they may cook faster.) At 20 minutes, turn the chips over and return to oven for 5 more minutes, checking to make sure they aren’t getting too brown. The total cooking time is 25 minutes in my oven. When done, remove from oven and let cool for 3 minutes. As they cool they will get crisper.
Mastering the cooking time for your oven makes all the difference with making kale chips. The cheese and spices will brown and this is okay but if the rest of the kale turns brown the chips won’t taste good. They will start deep green, then as they start to get very dry and crisp they turn olive green, then brown and burnt. The sweet spot is right at the end of being dark green and just a hint of olive. If you try one after they have cooled and the chips are partly crisp and partly chewy, you can return them and cook them longer.
* Cooking at a low setting makes it easier not to overcook them. If you would like them to to be done faster, you can set the oven at 350 degrees and it will only take 15 minutes, turning half way through and starting to check on them at 12 minutes. You will need to really keep an eye on them as they will go from not cooked enough to burnt very quickly at the higher temperature.
Spring flowers at Merrifield Garden Center, Fairfax, Virginia