Spicy Kale Chips with Parmesan

Name: Spicy Kale Chips with Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 cups (1 litre)
Ingredients: 8 cups (240 g) kale leaves, stems removed; 2 tbsp Parmesan cheese, finely grated; 2 tbsp (30 ml) olive oil; ½ tsp dried gorria chili pepper or Espelette pepper; ¼ tsp garlic powder

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Preparation 5 min
Cooking 25 min
Makes 4 cups (1 litre)

We love kale not only in soup, but also in chips, which can be used as a garnish for pasta or risotto dishes, or enjoyed on their own as a snack or appetizer. When coated with oil and baked in the oven, kale becomes crispy and crunchy. Here, we season it with chili and garlic powder and add grated Parmesan cheese. It’s a hit every time.

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 8 cups (240 g) kale leaves, stems removed
- 2 tbsp Parmesan cheese, finely grated
- 2 tbsp (30 ml) olive oil
- ½ tsp dried gorria chili pepper or Espelette pepper
- ¼ tsp garlic powder

Preparation

- With both racks in the middle positions, preheat the oven to 275°F (135°C).
- Wash the kale and dry well with a clean dishtowel. Tear the leaves into pieces and lightly rub with your hands. Place in a large bowl. Add the remaining ingredients. Season with salt and pepper. Mix well. Spread the kale out on two baking sheets, spacing the leaves out.
- Bake for 25 minutes or until the kale is starting to become crispy, stirring the leaves and rotating the baking sheets halfway through. Let cool on the baking sheets. Serve as an aperitif or as a garnish for our risotto with pork meatballs and sugar snap peas.

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Spicy Kale Chips with Parmesan

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