The first time I had Kale Chips I instantly knew this was an addiction-caliber snack. And I was right. They’ve become a regular nom nom around here. And as we’re getting down to the last of our garden kale, we’re more desperate than usual for this earthy snack.
There’s an active debate among our friends about which type of kale makes the best chips, and while I can appreciate a good curly kale chip, I’m sticking with the Lacinato as the best in class. But definitely give the curly variety a try too (same method), because you might side with the curlies. (And we can still be friends.)
- 1 head flat-leaf Tuscan or Lacinato kale leaves separated, rinsed and thoroughly dried
- 1-2 tablespoons olive oil
- 1⁄3 cup grated Parmesan cheese
1. Preheat oven to 275° F.
2. Cut away the thick center stems from the leaves, leaving long strips. Cut the strips in half. 3. Put leaves in a large bowl and drizzle with the olive oil. Toss well to coat all leaves.
4. Arrange the leaves dark side up in a single layer on baking sheets.
5. Sprinkle generously with Parmesan cheese.
6. Bake about 15-18 minutes, until the leaves are crisp and the cheese is lightly golden.
7. Serve warm or let cool.
Co-Author of Garden Candy Basics