Recipes for oven-baked kale chips have been swarming around the internet for a while but it was not until I put one in my mouth at an event recently could I comprehend what all the fuss was. They are crunchy, tasty and literally dissipate in your mouth. Here I have made crispy kale chips with Parmesan and they are my new favourite snack.
Given how easy they are to make, I figure this has to be the quickest and most effective way to eat a bunch of kale in one go.
The recipes are all pretty similar, but I decided to add Parmesan for flavour and used Parmesan-infused olive oil.
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What you will need to make one medium-ish size bowl of chips:
Crispy kale chips with Parmesan
- 1 bunch of fresh kale veins removed
- 1 Tbsp olive oil or Parmesan-infused olive oil or regular extra virgin olive oil
- 1 t sea salt flakes
- about 1/4 cup of grated Parmesan or however much you like
- Preheat the oven to 150C 300 F.
- 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.