Crispy Kale Chips with Lemon & Parmesan
These kale chips, topped with Parmesan, salt & a bit of fresh lemon juice, are a delicious way to get your crispy-salty fix.
Ingredients
- 1 pound curly kale, leaves removed from tough stems and torn into large pieces
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- Lemon
- 3 tablespoons freshly grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil.
- In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not browned.
- While the 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.
Nutrition Information
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- Per serving (4 servings)
- Calories: 127
- Fat: 10 g
- Saturated fat: 2 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Fiber: 5 g
- Protein: 6 g
- Sodium: 288 mg
- Cholesterol: 5 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.