Parmesan Kale Chips

Y’all should have seen the horrified look on my dad’s face when I told him I was serving kale at my Christmas party! Don’t be fooled: these may be on the healthy side of party appetizers, but they are addictive. There wasn’t a single kale chip left after A Mistletoe and Holly Affair! I don’t need the excuse of a party to make these though. I easily make this recipe two or three times a month during the fall and the winter.

Note: do not by a bag of kale for this recipe. It will take forever to remove the stems, which are woody and tough. Buy one bunch of whole leaves and prep will be a snap!

Parmesan Kale Chips | The Rose Table Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here.

Parmesan Kale Chips
1 pound kale
2 Tbsp extra virgin olive oil
1/4 teaspoon sea salt
1/2 lemon
Parmesan cheese, grated

  1. Preheat oven to 300 degrees.
  2. Use a knife to cut kale leaves from their stems. Just cut on either side of the stem and discard it. Give the leaves a squeeze or two (it sounds silly but trust me) and roughly chop.  You want fairly large chips.
  3. Toss with olive oil, arrange on two jelly roll pans (baking sheets with sides), and bake for about 25 minutes. Go ahead and check them at 20 minutes. You don’t want them to burn! The leaves should be crisp but not brown.
  4. Remove from oven and sprinkle with sea salt, grated Parmesan, and the juice of half a lemon.

Photography by Beatbox Portraits.

Happy snacking,

TRT_Logo_V4_Pantone

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