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- Parmesan Kale Chips
-
- 10 Cups Kale Leaves, stems removed & torn into chip-sized pieces
- 2 Tablespoons Olice Oil
- 1/8 Teaspoon Salt
- 2 Tablespoon Parmesan Cheese, Grated
- Directions
- Heat oven to 300. In a large bowl, toss kale with oil and salt. Transfer to 2 baking sheets in a single layer. Sprinkle with parmesan cheese. Bake at 300 on the middle rack for 25 minutes or until kale is crispy. Gently remove chips from baking sheets with a spatula. Photo courtesy SweetOnVeg
- Provided by:
- Sherrilee Jepsen, with Maricopa County Farm Bureau
Where You Can Buy Ingredients:
| Farmers |
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Abraham's Faith Garden
Concho, Arizona, 85924 View details |
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Arcosanti Organics
Mayer, Arizona, 86333 View details |
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Arizona Microgreens
Phoenix, Arizona View details |
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Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
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Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
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Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
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Double Z Gardens
Amado, Arizona View details |
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Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
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Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
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New Roots Phoenix Urban Farm
View details |
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Pinnacle Farms
Janna Anderson View details |
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Queen Creek Olive Mill
Alicia Popple / Perry Rea Queen Creek, AZ, 85242View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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