Parmesan kale crisps
Units
Temperature
Servings
Ingredients
- 200 g curly kale leaves, weight after thick stems are removed rounded
- 10 ml extra-virgin olive oil rounded
- 20 g Parmesan, microplaned; or use the nutritional-yeast alternative below rounded
- 1 g fine salt rounded
- 0.5 g garlic powder rounded
Nutritional-yeast alternative
- 12 g nutritional yeast, use instead of Parmesan (optional) rounded
- 2 g finely ground sesame seeds, optional for a rounder flavour; declares sesame allergen (optional) rounded
- 0.5 g fine salt for the alternative (optional) rounded
Method
Method
- 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.
- Massage the 10 ml oil through the leaves with clean hands until every surface has a barely visible film and no pools remain.
- 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.
- 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.
- 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.
- 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.