| 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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