Chef Anne Quinn Corr, author of the cookbook Seasons of Central Pennsylvania and the iCookbook Food, Glorious Food, shares her recipe for Rose’s Killer Kale Chips.
Rose’s Killer Kale Chips
Makes one sheet tray
One bunch kale
Olive oil spray (or a teaspoon of oil for the pan)
One tablespoon olive oil
¼ to ½ teaspoon Tony Chachere Creole seasoning (or herbed or plain salt)
Juice of ½ a lemon
3-4 tablespoons freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Wash and dry the kale and remove the thick center ribs. Spray or lightly oil a large baking tray. Arrange the dry kale in a single layer on the prepared baking tray with the shinier side up. Drizzle the olive oil over the kale leaves, sprinkle on the seasoning and squeeze the juice of the ½ a lemon. Lightly sprinkle on the Parmesan cheese. Place in the hot oven for 10 minutes, until crispy. Check at 8 minutes because they burn easily. Remove and let cool.