Garlic Parmesan Kale Chips
A delightful, crunchy snack that combines the mellow notes of kale with the nutty richness of Parmesan and a subtle zing of garlic.
Ingredients
For the Chips
- 1 large bunch curly kale, about 8 oz (225 g) Ensure it's fresh and vibrant.
- 1 tablespoon extra-virgin olive oil Adds depth and moisture.
- 1/2 teaspoon garlic powder Provides robust flavor.
- 1/3 cup finely grated Parmesan cheese (30 g) Creamy and salty.
- 1/4 teaspoon fine sea salt Enhances flavors; adjust to taste.
- 1/8 teaspoon freshly ground black pepper Adds a hint of warmth.
- 1/2 teaspoon finely grated lemon zest (optional) Brightens the dish.
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line two rimmed baking sheets with parchment paper.
- Wash the kale leaves under cool running water and pat them dry thoroughly. Remove tough stems and tear leaves into large pieces.
- In a large bowl, combine the dry kale leaves, olive oil, garlic powder, Parmesan cheese, salt, black pepper, and lemon zest (if using). Gently massage to coat the leaves lightly and evenly.
- Divide the seasoned kale leaves between the prepared baking sheets in a single layer, avoiding overcrowding.
Cooking
- Bake in the preheated oven for 18-22 minutes, rotating pans halfway through and checking for doneness, especially smaller pieces.
- Once baked, let the kale chips cool on baking sheets for about 5 minutes to crisp up further.
- Taste and add a pinch of salt if needed before serving.
Notes
Store leftover kale chips in an airtight container at room temperature for up to a week. You can also air fry them at 350°F for 10-15 minutes.