Another vegetable chip to serve, these are best eaten the day of making but the chips can be stored in an airtight container for a couple of days. Put in the oven for 1-2 minutes to re-crisp before serving.
INGREDIENTS
1 bunch curly kale, about 8 long stems
2 teaspoons olive oil
⅓ cup freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Preheat the oven to 125°C.
Pull the leaves off the tough centre stem and wash well in cold water. Discard the stems.
Pat well with kitchen towels, ensuring they are completely dry otherwise the chips will steam instead of becoming crisp.
Place in a large bowl and drizzle over the oil. Using your hands, lightly massage the oil into the leaves then sprinkle over the Parmesan, salt and pepper. Toss well to coat.
Tip onto large baking trays and spread to a single layer. If you have a lot of leaves, cook them in three batches.
Bake for about 8 minutes, rotating the tray and moving the pieces from the centre of the tray to the outside as the thinner leaves will brown quickly. You want the kale to be crisp but not overly browned or they will be bitter. Makes plenty
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.