Parmesan Black Kale Chips with Parmesan Aioli Dip Recipe
 
Featured in: Recipes  |  October 2020

Parmesan Black Kale Chips with Parmesan Aioli Dip Recipe

1 tbsp lemon juice (fresh)

2 tbsp sherry vinegar

4 tbsp extra virgin olive oil

salt, to taste

ground black pepper, to taste

1 bunch, kale, cleaned & stems removed

Parmesan cheese, finely grated, to taste

Parmesan Aioli Dip

4 egg yolks

1 lemon, juice and zest

2 garlic cloves

1 cup ice

1 cup blended oil

salt, to taste

pepper, to taste

1 cup Parmesan cheese, grated

  1. Preheat oven to 350°. Combine lemon juice and sherry vinegar in a medium-sized mixing bowl, adding the extra virgin olive oil slowly while using a whisk to emulsify. Season to taste. Transfer to a smaller container.
  2. Working in batches, dress the cleaned kale with the vinaigrette. Line several sheet trays with parchment paper and wire roasting racks. Distribute kale evenly in a flat single layer.
  3. Bake for 3 minutes; remove from oven. Sprinkle Parmesan generously on kale. Bake for another 3 minutes, then remove from oven and cool completely.
  4. To make the dip, combine yolks, lemon and garlic in a food processor, and blend for 30 seconds, Slowly add both ice and oil; season with salt and pepper. Add the Parmesan to the food processor, and combine.

Recipe courtesy of Merchant & Trade (Charlotte NC)

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Ingredients:

  • 1 tbsp lemon juice (fresh)
  • 2 tbsp sherry vinegar
  • 4 tbsp extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • 1 bunch, kale, cleaned & stems removed
  • Parmesan cheese, finely grated, to taste
  • 4 egg yolks
  • 1 lemon, juice and zest
  • 2 garlic cloves
  • 1 cup ice
  • 1 cup blended oil
  • pepper, to taste
  • 1 cup Parmesan cheese, grated

Directions:

  1. 1. Preheat oven to 350°. Combine lemon juice and sherry vinegar in a medium-sized mixing bowl, adding the extra virgin olive oil slowly while using a whisk to emulsify. Season to taste. Transfer to a smaller container.
  2. 2. Working in batches, dress the cleaned kale with the vinaigrette. Line several sheet trays with parchment paper and wire roasting racks. Distribute kale evenly in a flat single layer.
  3. 3. Bake for 3 minutes; remove from oven. Sprinkle Parmesan generously on kale. Bake for another 3 minutes, then remove from oven and cool completely.
  4. 4. To make the dip, combine yolks, lemon and garlic in a food processor, and blend for 30 seconds, Slowly add both ice and oil; season with salt and pepper. Add the Parmesan to the food processor, and combine.