Watch out, potato chips. Kale chips are this year's latest craze in the snack department. Suddenly they seem to be everywhere, and for a hefty price. You won't believe how easy these crisps are to make at home for a fraction of the cost, and the Parmigiano and freshly ground pepper seasoning complements the kale beautifully. Bet you can't eat just one! Take it from us: When it comes to kale chips, curly kale beats Tuscan kale.
Editor's Note: This recipe is part of Gourmet's Modern Menu for A New Years' Eve Pasrty. Menu also includes Turkish Spiced Meatballs with Pomegranate Yogurt Sauce and Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo) .
•Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.
•Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.
•If you're using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.
