CRISPY PARMESAN KALE CHIPS






Here is a super easy variation on regular kale chips. These are great and healthy for a toddler snack, and good enough to serve to guests. We have been known to eat them straight from the pan, and they are usually gone within the hour.


Crispy Parmesan Kale Chips

1 large bunch of Kale
1/2 cup finely grated Parmesan (I like how the finely grated parmesan coats the kale.)
1 teaspoon salt
Olive oil


Preheat oven to 350 degrees, and line a baking sheet with parchment paper or foil.

Remove stems from kale and tear into rough pieces (about an 1 inch each). Wash and throughly dry kale. Lay on a baking sheet, then coat with a little olive oil. 

Dust kale with salt and parmesan cheese. Toss slightly to make sure it is fully coated. Don't worry about the parmesan resting on the baking dish, it just form into tasty cheesy brown bits (super yummy!). 

Bake in the oven for 20-25 minutes. Oven times will vary so it could take longer or shorter. Start checking at 10-15 minutes to make sure kale is not burning. Midway through toss kale to make sure it is cooking evenly. When chips are crisp, they are ready.




4 comments

  1. Making these today minus the cheese. I have a lactose intolerant little one and a hubs who's on a antiinflamatory diet so no dairy for him...

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  2. Thanks for sharing! I would love to try these.

    Mel S
    www.twomomsalittletimeandakeyboard.blogspot.com

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  3. I was just telling my husband I wanted to try something like this. Thank you for the recipe. I can't wait to try.

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  4. haha I just made them and not only did I over salt them I burnt them.
    Boy I hava a LOT to learn in the kitchen. Lord help me!

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