Crispy kale chips with Parmesan
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
1 medium bowl
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Cuisine
American, Vegetarian
Crispy kale chips with Parmesan
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Light as a feather crispy kale chips with Parmesan.
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Ingredients
- 1 kale veins removed, bunch, fresh
- 1 Tbsp olive oil or Parmesan-infused olive oil or regular extra virgin olive oil
- 1 t sea salt flakes
- Parmesan Cheese about 1/4 cup grated
- Preheat the oven to 150C 300 F.
Instructions
- Wash the kale well and ensure the leaves are very dry. Cut out the thick inner vein and tear off leaves large enough to make a chip. They will shrink by roughly half.
- Place the torn leaves in a large plastic bag and add the oil and salt and rub to coat as much of the leaves as possible.
- Scatter the leaves in a single layer on a large baking tray lined with baking paper or silicone baking sheets *.
- Grate Parmesan cheese over the leaves and bake for 15 minutes and until they just starting to brown. I then turned the oven off, opened the door and kept it slightly ajar with a tea towel. I left the leaves to dry out for about 10 more minutes.
- I could have added more Parmesan and maybe a herbed salt. I am also keen to experiment with coating the leaves in cashew or macadamia nut paste.
Notes
- * If you are not already using or are unaware of silicone baking paper, it is one of my favourite things. You can cut the sheets to fit your pans and use them for both savoury or sweet cooking/baking. You simply wash, dry and re-use.
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