Kale chips

with ham, creamy white and cress
20min 4 servings

12 snacks

  • 12 leaves of black kale (can be replaced with green- or savoy kale)
  • 1,6 tbs olive oil
  • 6 slices of parma ham
  • 1 Creamy White
  • 1 small tray of cress
  • Wood sorrel
  • Salt and pepper 
Kale chips with ham, creamy white and cress


Rinse the kale. If you want them fancy you can plug the kale out in circles. Toss the kale with oil, salt and pepper. Put it on baking sheet and bake for about 10 minutes at 356 Fahrenheit (180 degrees Celsius). The kale chips can easily be made in advance as longs as its kept in airtight after its cooled.

Add a half piece of parma ham, a little piece of creamy white, some cress and a well amount of wood sorrel onto the kale ships. Sprinkle with salt and pepper just before serving.