Roasted Kale Chips with Parmigiano Reggiano
Makes 4 cups (about 4 servings)
Time 30 min
This is a delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.
Special Diets:
Ingredients
- 1 bunch kale, stems and tough ribs removed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 2 tablespoons finely grated Parmigiano Reggiano cheese
Method
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Wash and dry kale very well (water on the kale will prevent the oil and seasoning from sticking).
Tear kale into bite-size pieces into a large bowl, drizzle with oil and toss to coat. Add Parmigiano Reggiano, chili powder and salt and toss again, using your hands to massage the seasoning into every nook and cranny.
Arrange kale on the prepared baking sheets in a single layer; bake until crispy and the edges just begin to brown, about 14–16 minutes.
Remove from the oven and let cool. Serve immediately or store at room temperature in an airtight container for up to 1 week.
Nutritional Info:
Per serving: 80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g carbohydrates (2g dietary fiber, 0g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 bunch kale, stems and tough ribs removed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 2 tablespoons finely grated Parmigiano Reggiano cheese