Recipes

Parmesan Kale Chips

Prep time: 5 minutes

Total time: 30 minutes

Serves 4

There’s a new chip in town and its name is kale. Delicate. Crisp. There’s no stopping at just one.

Step-by-Step Photos

Parmesan Kale Chips

My name is kale. I am rich in antioxidants and I’m told I help block the growth of cancer cells. Eat me. I’m good for you.

Heat the oven to 300°F. Pick up one kale leaf at a time.

Using your hands, gently pull a kale leaf apart.

Hold the stem to remove the leaves. Tear the leaves into 3-inch pieces and place on a rimmed sheet pan.

Discard the stem and repeat with the remaining kale leaves until you have 8 to 10 cups total of torn leaves.

Drizzle with 3 tablespoons olive oil.

Toss.

Rub each piece of kale to ensure each leaf is evenly coated with oil.

Arrange in a single layer.

Bake until crisp, 20 to 25 minutes. Let cool.

Season to taste with kosher salt (try starting out with 1/8 teaspoon).

Season to taste with grated Parmesan (try starting out with 2 tablespoons).

Enjoy the healthiest (and most delicious) chip you’ve ever had.

ingredients

1 large bunch: kale

3 tablespoons: olive oil

to taste: kosher salt and grated Parmesan

directions

Heat the oven to 300°F. Pull the kale leaves from the stem; discard the stem. Tear the leaves into 3-inch pieces (8 to 10 cups total) and place on a rimmed sheet pan. Toss with the oil and rub to evenly coat each leaf. Arrange in a single layer and bake until crisp, 20 to 25 minutes. Let cool, then sprinkle with salt and Parmesan to taste before serving.

helpful hints

Be sure each curly leaf is completely coated with the oil for even crispness
When buying kale, look for perky dark green leaves without any yellow

tools needed

Rimmed sheet pan, measuring spoons, cheese grater

more recipes from our kitchen:

Smashed Potatoes

Slow Cooker Lasagna

Stewy Shrimp

Parmesan Acorn Squash