Monday, July 24, 2017

Fennel Chips


  • 1 fennel bulb or 1 bunch of kale
  • 1-2 teaspoons olive oil
  • 1-2 tablespoons grated Parmesan cheese
  • sea salt, to taste
  • pinch red pepper flakes (optional)
  • a few squeezes fresh lemon juice


  • Pre-heat oven to 250 degrees. If making fennel chips, trim fronds and cut into quarters through the core. Using a mandolin, slice very thin. If making kale chips, tear kale into pieces.
  • Make sure vegetables are as dry as possible. Toss with a little olive oil in a large bowl. Just enough to lightly coat. Sprinkle some Parmesan and toss again. Spread onto a foil-lined baking sheet and sprinkle with salt and red pepper flakes. Squeeze a little fresh lemon juice over the top.
  • Bake until crispy. Fennel can take up to an hour, and kale will take closer to 45 minutes. Check often and turn if necessary.
  • Eat plain or serve with dip. Enjoy!

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