| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 6 servings (about 3 cups) |
Ingredients
- 6 cups tightly packed kale leaves (from 1 bunch), center stems and any other thick ribs removed, each torn into several pieces
- 1 to 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
- 1/4 cup pine nuts, toasted (see Cook’s Note)
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/8 teaspoon cayenne
- Zest of 1 lemon
Instructions
- For the classic: Preheat the oven to 300 degrees F.
- Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
- Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
- For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
- For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
Nutrition Facts
| Calories | 54 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 142 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 1 grams |
| Sugar | 0 grams |
Reviews
Great chip I used flavoured oil that I had for bread dipping what a good topping for cream corn❤️❤️
Terrible. Limp greasy and a big mess. Added extra time and filled recipe to the tee ugh
Very good and easy. My 6yr old ate them up! I’m going to try the Italian style next.
Yummy.. loved by the whole family!
Great easy recipe!!! My wife and her coworkers LOVED them. Even my kids are asking me to make them
I tried this recipe thinking this would be a good healthy alternative to regular potato chips. They were easy and turned out pretty good. They shrink a lot, I added way too much salt on my first batch so be shy with the salt. I’m going to keep experimenting with different spice combinatiions. Lemon juice really helped to cut the spice.
Valerie, I tried your Kale chips the other day. Keep in mind that I count the number of peas I get on my plate when my wife serves vegetables. Your kale chips, however, are so good that I am thinking of joining kale chips anonymous and asking the government to declare your chips a controlled substance.
My husband loved the Old Bay and I loved the parmesan cheese. Sprinkle a lot of seasoning. They turned out light & crispy. We didn’t think we’d ever eat kale but this recipe makes kale delicious!
These are fabulous. A great replacement for croutons on a salad. I used a rack with my sheet cake pan and used my convection oven. They turned out perfectly. Be careful with the salt…for some reason they don’t need much.
This is the best recipe for Kale Chips I have seen so far. Can’t wait to try it, using our taste of spice!