Parmesan kale crisps

Method

1. Heat the oven to 140°C. Wash the kale, remove thick stems, and tear the leaves into 6 cm pieces. Dry in a spinner, then spread on towels for 10 minutes. The leaves must be completely dry before oil is added.
2. Massage the 10 ml oil through the leaves with clean hands until every surface has a barely visible film and no pools remain.
3. For the Parmesan version, mix Parmesan, 1 g salt, and garlic powder. For the dairy-free version, mix nutritional yeast, the optional ground sesame, garlic powder, and the additional 0.5 g salt. Use one complete coating only.
4. Sprinkle the chosen coating in three additions, tossing between each. Arrange the leaves in one layer over two lined 33 by 46 cm pans. Crowded folds steam rather than crisp.
5. Bake for 8 minutes. Turn the leaves and swap the pans, then bake for 3 to 6 minutes more. Remove crisp pieces as they finish. Parmesan should remain pale; browned cheese tastes bitter.
6. Cool on the pans for 10 minutes. Test the thick folded areas and return flexible pieces to the oven for 2-minute intervals.

Notes

• Parmesan contains milk. The alternative is dairy-free only when nutritional yeast and all seasonings are labelled dairy-free. Adding the optional sesame introduces a sesame allergen.
• Consume on the day of baking for the best texture. Once completely cool, store airtight at room temperature for up to 2 days. Refresh softened crisps for 2 to 3 minutes at 130°C.
• They travel without an ice pack, but the crisps are fragile. Use a shallow rigid container and do not pack them beneath heavier food.
• Do not refrigerate or freeze because condensation makes the leaves soft.
• Wash and dry hands and equipment before preparing an allergen alternative. A substitution does not remove cross-contact from a shared kitchen.

Sources consulted

• National Center for Home Food Preservation: Packaging and storing dried foods
• FoodSafety.gov: Cold food storage charts

From Christoph Mayer

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