| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 large bunch flat-leaf kale
- Good olive oil
- Kosher salt
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
Reviews
Does any one know how to store these.
How do you store these?
How do you store these?
If only I hadn’t been raised by a “depression” mother this would have been part of my life much sooner! Thank you ms Ina
It’s good but the only thing don’t make so much because you have to eat it in one sitting. Because the next day it loses the crispiness!
I love this recipe! I omitted the Parmesan cheese, and sprinkled my kale with salt pepper and red pepper flake. I tossed the garlic and garlic infused olive oil before baking. These are perfect swap for potato chips for my keto diet.
Went light on the salt after reading the reviews, and did not find them salty at all. I think it’s because I didn’t have the added salt from the Parmesan cheese. If you make this with the Parmesan cheese I would omit the salt all together and let the Parmesan cheese be the salt for the chips.
I’ve never made an ion her Garten recipe that didn’t come out perfect.
First time making kale chips, they turned out crispy, salty and cheesy! Followed the recipe exactly.
My go to healthy snack recipe for the kids!
Way too salty. I would say add the salt after you have added the Parmesan. They also basically turned to dust when I bit into them so I dont know maybe shorten the cooking time also. Id also say maybe a little lemon would be good on them too to brighten it up a bit. They taste very kale-y LOL And that can be overwhelmingly bitter.
So easy and good!
Kale is not tasty.
Made this with organic Dino Kale. The leaves are a little sturdier than regular kale. It turned out crispy and very tasty, definitely a do again recipe.