Crispy Kale Chips with Lemon and Parmesan

kale

Kale chips, or kale leaves coated with olive oil and slow-baked until shatteringly crisp, are often called “kale crack” because they’re so addictive. It’s surprising but true — I have admittedly polished off an entire sheet pan by myself just standing at the stove (which is clearly why I cannot allow myself even one single potato chip). But, thankfully, kale is one of the healthiest vegetables on the planet so we can all indulge guilt-free. It has more nutritional value, higher levels of antioxidants and fewer calories than almost any other food around. In this recipe, I’ve topped the earthy leaves with nutty Parmesan, salt and a squeeze of fresh lemon juice. It’s a delicious way to get your crispy-salty fix.

To make kale chips, begin with a large bunch of curly kale. Remove the leaves from the thick stems and tear them into large pieces. If washing the leaves (I don’t bother unless they look gritty), be sure they are completely dry before proceeding with the recipe; moisture will cause the leaves to steam in the oven and they won’t get crispy.

Add a few tablespoons of olive oil.

Then use your hands to rub the oil evenly onto the leaves.

Arrange the leaves in a single layer on two baking sheets.

Then bake in a low oven until crispy but not browned, about 25 minutes. As you can see, the leaves shrink quite a bit.

While they’re still hot, sprinkle them with salt, freshly grated Parmesan and a squeeze of lemon juice.

Eat for your health and enjoy!

 

Crispy Kale Chips with Lemon and Parmesan

Serving Size: 2-4 as a snack

Ingredients

  • 1 pound curly kale, leaves removed from tough stems and torn into large pieces
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • Lemon
  • 3 tablespoons freshly grated Parmigiano-Reggiano

Instructions

  1. Preheat oven to 300 degrees. Line two baking sheets with aluminum foil.
  2. In a large bowl, using your hands, toss kale leaves with olive oil until evenly coated. Arrange kale in a single layer on prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not browned.
  3. While leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon...a little goes a long way). Taste and adjust seasoning if necessary. Transfer to a platter and serve.