Easy Garlic Parmesan Kale Chips (Print version)
Crispy baked kale chips tossed with olive oil, garlic, and Parmesan for a salty, savory snack that is ready in about 30 minutes.
# Ingredients:
For the kale chips
01 -
1 large bunch curly kale, about 8 oz (225 g)
02 -
1 tablespoon extra-virgin olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/3 cup (30 g) finely grated Parmesan cheese
05 -
1/4 teaspoon fine sea salt, plus more to taste
06 -
1/8 teaspoon freshly ground black pepper
07 -
1/2 teaspoon finely grated lemon zest, optional
# Instructions:
01 -
Preheat the oven to 300°F. Line two rimmed baking sheets with parchment paper.
02 -
Wash the kale, remove the tough center stems, and tear the leaves into large bite-size pieces. Dry very well in a salad spinner or with clean towels.
03 -
Place the dry kale in a large bowl. Add olive oil, garlic powder, Parmesan, salt, pepper, and lemon zest if using. Massage gently until the leaves are lightly coated.
04 -
Divide the kale between the baking sheets in a single layer. Do not crowd the leaves, or they will steam instead of crisp.
05 -
Bake for 18-22 minutes, rotating the pans halfway through, until the edges are crisp and the Parmesan is lightly toasted. Remove smaller finished pieces early if needed.
06 -
Let the chips cool on the baking sheets for 5 minutes. Taste and add a tiny pinch of salt if needed, then serve right away.
# Good to know:
01 -
Best eaten the day they are baked.
02 -
Dry kale is the key to crisp chips.
03 -
Use finely grated Parmesan, not thick shreds.