Black Pepper & Parmesan Kale Chips
Baked pepper parmesan kale chips are the perfect guilt free snack and a great way to use up extra kale. Perfectly crisp, healthy green chips melt right on the tip of your tongue, delivering a mouth-watering combination of freshly crushed black pepper, and your favorite grated Parmesan.
Servings: 2
Calories: 283kcal
Ingredients
- 2-3 bunches of curly leaf kale
- 3-4 tbsp extra virgin olive oil divided
- 6-8 tbsp finely grated Parmesan divided
- 2 tsp freshly ground black pepper divided
- sea salt to taste
Instructions
- Heat the oven to 275 degrees with the racks in upper and lower thirds.
- Line two large, rimmed sheet pans with parchment or nonstick foil.
- Cut out and discard the large stems and center ribs from the kale leaves. Wash leaves and dry well.
- Transfer half of the kale to a large bowl. Toss with half of the oil, rubbing it into the leaves to make sure they are well coated, then toss with half of Parmesan, pepper, and salt, to taste. Once the first half is in the oven, repeat with the other half of the kale.
- Working in batches, spread the kale leaves out in a single layer onto sheet pans lined with silicone baking mats or parchment paper and bake, switching positions of sheets halfway through, until crisp, or about 25 minutes. Let the chips cool before removing from the pan. Reuse the paper or baking mats for successive batches. Discard when all the chips have cooked and cooled.
Notes
I do not recommend the kale in bulk bags as the leaves are typically much smaller than the ones in the bunches.
Nutrition
Calories: 283kcal | Carbohydrates: 7g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 252mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5824IU | Vitamin C: 68mg | Calcium: 261mg | Iron: 1mg