Adin’s Lemon Parmesan Kale Chips

One of the newest additions to our staff is Chef Instructor Adin Husu.  He made these kale chips for the CCA staff yesterday and we could not get enough!  We’ve all been hearing a lot about kale recently, and with good reason!  It is packed with Vitamin A, C, and K, and also has a good dose of calcium, B6, and magnesium.

Q & A with Chef Adin


When did you first know you wanted to be a Chef?
During my college years, I hated my major in Engineering, so I dropped out and asked myself what I wanted to do with the rest of my life.  I remembered as a young boy (1 of 9 children) I would help my mom with sponge cakes, butter-creams, icings and such.  She made wedding cakes for a living, and I was always so fascinated with what she could do w a few eggs, flour, sugar and butter.  I couldn’t wrap my head around the science.  Years later that memory immediately flooded my mind and I knew I wanted to become a great chef.

What is your favorite meal?
My favorite meal would be a 12 oz cut of juicy prime rib served with a bold Red Wine Jus; the thought alone makes me hungry.  Or if you don’t want to cook me anything, give me some prime beef carpaccio drizzled with EVOO and Fleur de Sel, served with lemony Mizuna greens with chives, paper thin parmigiano reggiano and a grilled baguette.  I could live the rest of my life with this dish.
What do you do in your free time?
In my spare time I love to eat great food, lift weights, ride my bike or go fishing.  I love spending an evening with good friends, having a great coffee in a busy cafe and people watching.  If you think that last part is creepy, admit the fact that we all do it.
And now for the recipe… Happy eating!

Lemon Parmesan Kale Chips

Kale Chips w/ Parmesan & Lemon

2 bunches Kale (Green or Purple)
3 T Grated Parmesan
1 Lemon (juiced)
EVOO (extra virgin olive oil)
S & P to taste

Trim leaves off the stalk; leave absolutely no stalk because it is very tough and fibrous.

Cut leaves into pieces, wash and dry completely. This is necessary to get a crisp texture.

Toss leaves in a bowl with Parmesan, lemon, salt and enough oil to cover the kale.   The kale needs to be covered well so that it doesn’t burn.

Place dressed kale on a wire rack on a sheet pan, or on a sheet pan with oil.  Bake at 275 degrees for 10-15 till crisp.  Try to avoid browning.

Let chips cool, and serve.

Bon appetit!

2 Comments Add yours

  1. What is your fav Romanian dish/food?

    1. Adin says:

      Hey that’s a good question. I’m not a huge fan of Romanian food, even though I was raised on it for much of my life, and still eat it today. I always felt that it was a little boring in comparison to Mediterranean, French or Italian cuisine. As a young man I always thought of most Romanian staple dishes as simple and solely a means to sustain; much like peasant food. (I hope that doesn’t come off as insulting, if your are Romanian) This idea came about when comparing other cuisines which give us complex yet harmonious flavors and textures, and show us that food should not only be a means to sustain, but a unique and wonderful experience. I feel that we should strive to make every meal memorable if possible. Especially when that meal is shared with another human being. With that being said, I’ll give you my favorite savory dish, and my favorite sweet dish. The savory winner for me would have to be Stuffed Cabbage Rolls. I’m big on meat and I feel that this dish does it for me; the rich seasoned pork and rice in contrast to the crisp and acidic pickled cabbage is a nice combination. The sweet winner would have to be Dobos, or the 7 layer sponge cake. I love the flavors of the chocolate and caramel sugar on top, and the mouth-feel of the thin 7 layers is enjoyable.

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