Easy Parmesan Kale Chips
A mother of two, Leena was inspired to make baby food better using spices and diverse global ingredients.
This recipe is featured in Allergy-Friendly School Lunches From Around the World
- Servings Makes about 710 ml (3 cups) of chips
Ingredients
- 1 bunch kale
- 30 ml (2 tablespoons) olive oil
- Salt
- 15 ml (1 tablespoon) grated Parmesan cheese
Preparation
1. Preheat oven to 177°C (350°F).
2. Wash and dry the kale. Cut leaves from the ribs (discard ribs).
3. In a large bowl toss kale with olive oil and salt to taste.
4. Place kale on a cookie sheet, ensuring that the leaves are well-spaced to prevent them from steaming instead of crisping. Bake until crispy, checking periodically, 10 to 20 minutes.
5. Remove from oven and sprinkle with cheese.
Leena Saini
A former lawyer, after her daughter refused to eat anything bland as a baby, Leena was inspired to make baby food better by using spices and diverse global ingredients. Nurturing tiny taste buds became an obsession that led to a blog www.masalababyfood.com and a baby food cookbook Around the World in 80 Purees: Easy Recipes for Global Baby Food (Quirk Books). Leena lives in New Jersey with her husband, and two “masala babies.”
Courtesy photo
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