I don’t have much of a sweet tooth but if I could mow through a bag of chips with no consequences, I’d probably do it on a daily basis!
Who can resist the siren song of something crunchy and salty and slightly cheesy? I certainly can’t and thanks to this super snack, I don’t have to!!
Now I know a lot of people don’t like kale. And if we’re talking about raw veggies, you can absolutely count me among you. BUT kale can be SO GREAT for cooking and when you put it in the oven, it really does bake up to a light and flakey chip that I can polish off a pan of during a snack attack in one sitting. And it only has 4 ingredients so you almost HAVE to give it a try…
Ingredients
- 8 oz Kale, chopped (I personally get the bag of pre-chopped “washed and ready” for this)
- 1 lemon, washed and dried (you’ll be grating the peel for lemon zest)
- 1/4 cup Parmesan, hand-grated
- 1 tbs olive oil olive oil in spray / pump form is good for this as well)
Directions
- Preheat oven to 350 degrees
- Spread completely dry kale out on a foil-lined cookie sheet, making sure the leaves are spread out and not touching too much. (Fun fact: the closer you squish veggies together in the oven, the more they end up steaming instead of crisping.)
- Drizzle or lightly spray olive oil over the top, making sure to LIGHTLY coat the kale.
- Place in oven for 10 minutes.
- While the kale is baking, take your box grater and grate your parmesan.
- Then, use the “fine grate” side for your lemon zest. (Make sure to only use the outer yellow layer as that is the zest! Zesting the white part makes things taste bitter. And if you don’t have or prefer not to use a box grater for this part, here is a great site that gives you other options!)
- Remove pan from oven and sprinkle parmesan and lemon zest over the kale.
- Place back in oven for 3-5 minutes until leaves and cheese is melted and the kale’s edges are brown.
- Serve immediately and enjoy!
Notes:
Not all ovens are created equal. Be sure to check your kale (using the little oven light if you can) to make sure it’s not burning! Sometimes kale chips take a practice round so you can find the perfect time and temp!
If you choose to get your kale in bunches, check out this website that shows you exactly how to chop it all up so it’s ready to go!
It might be tempting to sprinkle your cheese and zest on at the beginning and then cook it all at the same time, but I’d hold off on that. I’ve done it before and ended up with burnt cheese and bitter lemons! Try it my way first and then feel free to venture out on your own.
Feel free to experiment with seasonings as well, but I have to say that the saltiness of the parmesan with just a hint of that fresh lemon flavor is really all you need!
Doubling up on this recipe is easy! Just double everything, including the baking sheets! (Don’t squish the kale all onto one sheet if you’re doubling because it does need room to roast.)
Hi there! My name is Gina Grad and I’m a Los Angeles-based broadcaster and longtime comfort food appreciator. I’ve been on the radio here in SoCal since 2006 but since I’m originally from Kansas City, I’ve been eating the best casseroles, stews and one-pot meals the Midwest has to offer over the course of my entire life.
Omg yum. Can’t wait to make this. Thank you! Do you think the pre-grated Parmesan would do? I always seem to buy a fancy brick of fresh Parmesan and forget about it…I’ll give it a try and see how it goes.
It would work BUT Vinnie hates that bagged stuff Bc it has an anti-caking agent that isn’t great. Either way…enjoy!! Xoxo, GG