Baked Parmesan Kale Chips

I’m trying to eat healthier and I love salty snacks. I made kale chips in the past but it’s so much work to remove the spines, cut it up, and you hardly have any kale left! So I made some with baby kale. No cleaning, no cutting, just watching them crisp and eating them!

Here’s How to Bake Kale Chips:

Wash the kale and let it dry for a couple of hours.

Place all the ingredients in a large bowl and

gently massage it all into the kale leaves.

Lay some parchment paper on a baking sheet and preheat the oven to 250°.

Spread the kale out evenly on the cookie sheet. It’s OK if they overlap. They will merge into one larger chip.

Let them cook for about 20 to 25 minutes. Watch them carefully, they will burn fast!

When they are nearly done, but still not quite crispy, turn the oven off and let the pan stay for about and hour.

Remove them from the oven and carefully put them in a bowl.

I should have done a bigger batch. My son came over to visit and he loved them!

© Copyright 2021 The Lazy Gastronome

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Baked Parmesan Kale Chips

I made some with baby kale. No cleaning, no cutting, just watching them crisp and eating them!

Course: Appetizer, Snack

Cuisine: American, Vegetarian

Keyword: baked, chip, kale, parmesan, snack

Servings: 2 cups

Author: HelenFern

Ingredients

• 8 cups baby kale
• 1/8 cup olive oil
• 1/2 teaspoon sea salt
• 1/3 cup grated parmesan, the canned

Instructions

1. Wash the kale and let it dry for a couple of hours.

2. Place all the ingredients in a large bowl and gently massage it all into the kale leaves.

3. Lay some parchment paper on a baking sheet and preheat the oven to 250°.

4. Spread the kale out evenly on the cookie sheet. It's OK if they overlap. They will merge into one larger chip.

5. Let them cook for about 20 to 25 minutes. Watch them carefully, they will burn fast!

6. When they are nearly done, but still not quite crispy, turn the oven off and let the pan stay for about and hour.

7. Remove them from the oven and carefully put them in a bowl.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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