Kale Chips Recipe
1 Bunch of Kale
1 Tablespoon of Extra Virgin Olive Oil
1 Tablesoon of sea salt
1 Preheat an oven to 350 degrees F (175 degrees C).
2. Line a non-insulated cookie sheet with parchment paper.
3.With a knife or kitchen shears, carefully remove the leaves from the thick stems, and tear into bite size pieces.
4. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
5. Bake until the edges are brown but are not burnt for 10 to 15 minutes.
6. Bon ap·pé·tit
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
If you'd like to book Chef Dunham for events, or special occasions, please email: firstname.lastname@example.org
Photo Credits: Tamara Dunham