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.

Parmesan Black Kale Chips with Parmesan Aioli Dip

Parmesan Black Kale Chips with Parmesan Aioli Dip

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