Crispy Kale Chips

5 years ago

1 pound curly kale, leaves removed from tough stems, torn into large pieces 2 tablespoons extra virgin olive oil salt lemon 3 tablespoons freshly grated Parmigiano- Reggiano

Ok, before you get freaked out… these are uh-amazing. They’re basically crack… in a vegetable chip form. I’m not a huge fan of kale in general but everyone has been talking about these and how delicious they were I decided to give them a try. They’re very healthy but at the same time they’ll satisfy that greasy (delicious) potato chip craving you’re having. The first thing you want to do is preheat your oven to 300 degrees and line two baking sheets with aluminum foil. In a large bowl put your kale leaves that you’ve prepared. Drizzle with olive oil and toss until coated. Arrange the kale in a single layer on your baking sheets and bake for 25-30 minutes. You want the leaves to be crispy, but not browned. Take out of the oven and when the leaves are warm sprinkle with the Parmigiano- Reggiano, salt, and a squeeze of lemon juice. You’re ready to serve! Who said chips couldn’t be healthy?

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