Parmesan Black Kale Chips with Parmesan Aioli Dip

Looking for a treat that goes beyond your standard kale chip? The Parmesan cheese in this recipe supplies umami, a fifth taste (in addition to sweet, salty, bitter and sour) often described as "meaty" or "brothy."

Kale Chips

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.

Source: courtesy of Merchant & Trade (Charlotte NC)

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.