These kale chips are great as a crispy side dish to serve with stews or casseroles, or let them cool and enjoy as a crunchy alternative to potato chips. They’re not only yummy, they’re also low carb and gluten free – so they can work with just about any diet!
- 1 bunch kale
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 2 tablespoons finely grated Parmigiano Reggiano cheese
- Preheat oven to 325°F
- Line 2 large baking sheets with parchment paper
- Rinse kale, Make sure the leaves are completely dry, or your chips could come out soggy
- Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole)
- Place in a large bowl, drizzle with oil and toss. A little bit of extra virgin olive oil (or coconut oil, if you prefer) goes a long way – think ½ tablespoon of oil per baking sheet of kale chips.
- “Massage” the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves.
- Add chili power and salt and toss again
- Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 15 minutes. Tip: rotate halfway through for a more even cook!
- Remove from oven and let cool for 3 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano
Makes 4 servings
Per Serving (1 cup): 80 calories, 4.5g total fat, 1g sat fat, 200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein