Seasoned Kale Chips
Healthy, delicious snack of seasoned kale leaves baked until crisp, and dusted with Parmesan cheese.
Servings: 8
Calories: 75.4kcal
Ingredients
- 2 bunches curly green kale central stalk removed, torn into bite-size pieces
- 4 tablespoons rice vinegar
- ½ teaspoon kosher salt to taste
- ¼ teaspoon cayenne powder
- ¼ teaspoon sweet paprika I use Pimenton de la Vera
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon Parmesan cheese finely grated
Instructions
- Preheat the oven to 275° F, and line a baking sheet with parchment paper.
- Using a sharp knife, such as a chef's knife, slice the leaves away from the central fibrous vein, and discard the vein. Tear the leaves into bite-size pieces. Wash and completely dry the leaves, ideally in a salad spinner or with paper towels. Even if using a salad spinner, layer the leaves in between paper towels while you make the dressing.
- Place the rice vinegar in a small bowl. Add the salt and spices (if using them) and whisk a few times to dissolve the salt. Slowly add the olive oil, while whisking to get a good emulsion. Take a kale leaf and dip it into the dressing and take a bite. Adjust the seasoning to your own taste.
- Place the dry kale leaves in a large bowl and pour half of the dressing over them. Toss thoroughly with your hands and add more dressing as needed.
- Lay the dressed kale leaves on the prepped baking sheets in a single layer. The leaves can touch each other, but if the leaves are overlapping too much, they’ll steam and never get crispy.
- Sprinkle the Parmesan cheese over the leaves.
- Bake for 40 - 45 minutes or until crispy.
Nutrition
Calories: 75.4kcal | Carbohydrates: 1.5g | Protein: 1g | Fat: 7.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Cholesterol: 0.1mg | Sodium: 164.9mg | Potassium: 114.9mg | Fiber: 1.4g | Sugar: 0.3g | Vitamin A: 3278.5IU | Vitamin C: 30.4mg | Calcium: 84.8mg | Iron: 0.6mg