Roasted Kale Chips with Parmigiano Reggiano

Roasted Kale Chips with Parmigiano Reggiano

Makes 4 cups (about 4 servings)

This is a delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.

  • 1 bunch kale, stems and tough ribs removed, leaves torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons finely grated Parmigiano Reggiano cheese
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Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

Place kale in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on the prepared baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with cheese.

Nutritional Info: 
Per Serving:80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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