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.
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.