| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Condiments, Snacks, Vegan, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | bn | Kale; (about 1 lb) stemmed and minced |
| 2 | tb | Grated parmesan cheese; (up to 3) |
| Olive oil or oil spray; for the baking pan |
INSTRUCTIONS
OPTIONAL Preheat the oven to 350F. Line a large baking tray with foil, then brush or spray it with oil. Add the kale and spread out as much as possible. Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, if desired, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. Watch closely and stir often to prevent burning. Remove from the oven, and let the kale cool on the tray. Yield: 2 to 4 cups Per serving: 8 Calories; less than one gram Fat (11% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Vegetable NOTES : Try these fascinating, sophisticated "chips" for snacking or for sprinkling on just about any savory dish. Recipe by: Vegetable Heaven, Mollie Katzen pp. 58 Posted to Digest eat-lf.v097.n005 by "Ellen C." <ellen@elekta.com> on Jan 6, 1998
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