Garlic Parmesan Kale Chips (on the grill or in the oven)

About six months ago Liv discovered Roasted Kale, or Kale chips.  As she has always been somewhat averse to anything green (with the exception of my beloved avocado), her discovery gave us reason to celebrate.  The fact that even asks for roasted kale simply makes my heart sing!

However... enter my oven.  Said oven, some 17 years old and not of high quality to begin with, has taken it upon itself to randomly beep an overheating error code even when it's off, having us flip the breaker to make it stop.  With the little breaker switch not looking so sturdy itself, I've simply not been using my oven.  But things like kale chip requests have me searching new cooking methods and my trusty grill (it never lets me down) solved this problem.

Oiling our organic kale with avocado oil (I've been using one from Chosen Foods that I found at Costco) and crushed garlic, I placed my baking sheet onto the grill and before long my neighbor actually popped his head over the fence to ask what was smelling so good.  Leaving one side of the grill off and the other side on high, the kale was nice and toasty at about 12 minutes, and a dusting of freshly grated Parmesan Cheese brought a delightful saltiness that had us both impatient for the kale to cool.

So whether you are avoiding heating that oven on a hot day or dealing with an oven on its last leg like me, the grill does a fabulous job.

Garlic Parmesan Kale Chips (on the grill or in the oven)
Lightly toasted to a delightful crunch, nutritious kale brings a tasty alternative to not so healthy potato chips.   The garlic and parmesan will have you reaching for seconds and probably thirds.  A versatile recipe, adapt the ingredient amounts to what you have on hand.
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About 2 cups chopped kale (washed and well dried)**
2-3 Tbs avocado oil
1 clove garlic, pressed or finely diced
freshly grated Parmesan
salt and pepper if desired

Preheat gas grill with both burners on medium-high (or alternatively preheat your oven to 375º).

Place the kale onto a baking sheet.  Measure oil into a small bowl and press the garlic into the oil with a garlic press.  Stir, and add a dash of salt if desired (we find we don't need it, but we tend to go light on salt).  Drizzle the oil over the kale, and using your hands toss the kale until fully coated with the oil

Place the baking sheet on one side of the grill, turning the burner directly below the kale off.  Keep the other burner at a medium-high to high level.  (Alternatively, place your baking sheet in the oven).

Set the timer for 6 minutes.  At the 6 minute point, give the kale a good stir.  For my kale, I set the timer for anther 6 minutes, but if your kale appears to be cooking quickly, check more frequently.  Stir again at the next 6 minute interval and either remove from the grill (or oven) or allow to roast a few minutes longer.  In the oven we usually need about 2 more minutes, however my grill is not so precise.  On some occasions the kale is done at this point while on others it needs up to 5 more minutes.  Be sure to check frequently and remove when kale is emerald green, dried and nicely crisped (not burned).  

While still hot, shred parmesan onto the kale.  Also sprinkle with pepper if desired.  Enjoy!

Liv Life Note:  Be sure to dry your kale thoroughly or the kale will steam rather than crisp as it cooks.  Not bad, just not what we are looking for here.