Try this Spicy Parmesan Kale Chips recipe, or contribute your own.
- Carbohydrate 0.595834999711736 g
- Cholesterol 7.19999999391348 mg
- Fat 2.81171499768881 g
- Fiber 0.122400003433228 g
- Protein 3.8400449967995 g
- Saturated Fat 1.75166999853163 g
- Serving Size 1 1 recipe (11g)
- Sodium 387.748749856629 mg
- Sugar 0.473434996278508 g
- Trans Fat 0.0705049999513923 g
- Calories 43 calories
Step-by-step
- Set oven to 375 degrees F.
- In a small bowl, combine oil, cayenne pepper, and salt (if using); stir to combine.
- Using clean hands, massage oil mixture into the kale leaves. Use kitchen shears, a sharp knife, or your hands to tear the leaves into bite sized pieces. Bear in mind that the chips will shrink to almost half of their original size during baking, so don't make them too small to begin with.
- Place chips onto a baking stone or rimmed sheet pan. Bake for 15-20 minutes, or until chips dry and slightly browned.
- Remove pan from oven and allow chips to cool slightly. Lightly toss chips with Parmesan cheese before serving.
Grapeseed oil performs the heaviest lifting in this preparation because its high smoke point and neutral flavor allow the leaves to crisp without scorching at 375 degrees Fahrenheit. Moisture remains the primary enemy of crispness. Excess water trapped on the leaves turns to steam in the oven, creating soggy patches instead of shattering shards. Rinsing the kale requires a thorough drying phase using a salad spinner followed by paper towels. Massaging the oil mixture directly into the greens ensures every crevice is coated, which protects the delicate cell walls from burning during the 15 to 20 minute bake time.
Visual cues dictate doneness far better than clocks. Pull the baking sheet from the oven the moment the leaves turn translucent and take on a pale golden brown hue around the edges. Adding the shredded Parmesan cheese immediately after pulling the pan from the heat allows the residual warmth to lightly adhere the dairy without melting it into a heavy clump. Pair these savory leaves alongside a rich grilled flank steak or a roasted tomato soup to contrast their brittle crunch against soft, heavy textures.
