Parmesan Kale Chips

Parmesan Kale Chips are crunchy baked pieces of curly kale (or you can use Tuscan kale) with a dusting of freshly grated Parmigiano Reggiano® cheese. They are best when baked in a convection oven because the heat circulation will ensure evenly crisped kale pieces.

Homemade Kale Chips are a healthy and gluten-free alternative to regular potato chips. Ideal for anyone on a low-calorie, low-carb diet, but tasty enough to tempt everyone. Put out a bowl at your next football party just for fun. They don’t keep long, but that should not be a problem: these Parmesan Kale Chips will disappear fast.
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Rating: 0
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Prep 15 minutes
Cook 15 minutes
Print Recipe
tray of chips
Chef devparm

Parmesan Kale Chips

Parmesan Kale Chips are crunchy baked pieces of curly kale (or you can use Tuscan kale) with a dusting of freshly grated Parmigiano Reggiano® cheese. They are best when baked in a convection oven because the heat circulation will ensure evenly crisped kale pieces.

Homemade Kale Chips are a healthy and gluten-free alternative to regular potato chips. Ideal for anyone on a low-calorie, low-carb diet, but tasty enough to tempt everyone. Put out a bowl at your next football party just for fun. They don’t keep long, but that should not be a problem: these Parmesan Kale Chips will disappear fast.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 15 minutes
Print Recipe
tray of chips
Chef devparm
Ingredients (1 tray of chips)
1 bunch Curly Kale
1 tbsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. Chile Powder
1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Preheat the oven to 325° F. Tear the kale into small pieces (about 1 by 2 inches), discarding the tough stems and ribs. Wash the kale pieces and dry well. (Use a salad spinner to dry the kale, or pat dry between two kitchen towels.)
  2. Toss the kale in a large bowl with the olive oil, salt and chili powder until the leaves are very lightly and evenly coated.
  3. Spread the kale pieces on a non-stick baking sheet. If you have a cookie rack that fits on a baking sheet and can go in the oven, this is even better. Spread the kale pieces on the rack.
  4. Bake in the oven, using the convection setting, for 10 to 15 minutes, until the leaves are crisp and bright green.
  5. Sprinkle with the Parmigiano Reggiano and serve.
Ingredients (1 tray of chips)
1 bunch Curly Kale
1 tbsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. Chile Powder
1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Preheat the oven to 325° F. Tear the kale into small pieces (about 1 by 2 inches), discarding the tough stems and ribs. Wash the kale pieces and dry well. (Use a salad spinner to dry the kale, or pat dry between two kitchen towels.)
  2. Toss the kale in a large bowl with the olive oil, salt and chili powder until the leaves are very lightly and evenly coated.
  3. Spread the kale pieces on a non-stick baking sheet. If you have a cookie rack that fits on a baking sheet and can go in the oven, this is even better. Spread the kale pieces on the rack.
  4. Bake in the oven, using the convection setting, for 10 to 15 minutes, until the leaves are crisp and bright green.
  5. Sprinkle with the Parmigiano Reggiano and serve.