Make kale chips!
After my spaghetti carbonara, I had a half a bag of precut kale left. So I finally decided to try to make some kale chips.
Now, if you’re like me and read a whole number of food websites, and stalk food blogs via foodgawker. You’ll notice that kale chips are becoming all the rage. And for good reason!
They are DELICIOUS. Baking kale in the oven makes the chips crispy and gives an almost nutty flavor. Best of all they’re healthy!
Many websites suggest tossing kale in olive oil. I found it slightly irritating to do so because kale has to many nooks and crannies. What did I do instead? Lay out the kale on a parchment lined baking sheet….then spray with olive oil cooking spray.
I realize kale chips themselves wouldn’t have too many calories if you even just tossed them in olive oil, but using cooking spray is easier AND has no calories. Score.
Once you start making kale chips, there is so many ways you can spice & flavor them up. The possibilities are endless. Simple with salt and pepper, a little cheesier with shredded cheese or grated parmesan. Squeezed with a little lime or lemon juice. Add spices like chili powder or cumin. See?
I used parmesan in this recipe. So I didn’t even need to use salt. But feel free if you’re just using pepper!
2 bunches of kale, stripped of stems, chopped washed and dried thoroughly
2 tbsp. grated parmesan cheese
Olive oil cooking spray
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Make sure your kale is thoroughly dried after washing. Using precut/washed kale in the grocery store will make this easy!
Spread out the kale on your baking sheet. Make sure the kale is not overlapping. If it does, use a second baking sheet.
Sprinkle with your cheese and a small amount of pepper. Bake for about 8-10 minutes until the chips are lightly toasted and crunchy. Serve and enjoy!
Note: Some people claim you can store these chips in a ziploc or airtight container. I have never tried it so I cannot attest to it! I can’t imagine the chips would stay crunchy…