Roasted Kale Chips with Parmigaino-Reggiano

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

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon sea salt

  • 2 tablespoons finely grated Parmigiano Reggiano cheese


Preheat oven to 180°C. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano. Makes 4 cups (about 4 servings).

Nutritional Info: (Per Serving) 80 calories, 4.5g total fat, 1g sat fat, 200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein

Featured Posts
Posts are coming soon
Stay tuned...
Recent Posts
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
Follow Us
Search By Tags