Spicy Parmesan Kale Chips
Try this Spicy Parmesan Kale Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon cayenne pepper
- 1 medium bunch kale rinsed, patted dry, and stems removed
- 2 tablespoons grape seed oil or extra virgin olive oil
- 1/8 teaspoon salt (optional)
- 2 tablespoons shredded parmesan cheese
- Carbohydrate 0.595834999711736 g
- Cholesterol 7.19999999391348 mg
- Fat 2.81171499768881 g
- Fiber 0.122400003433228 g
- Protein 3.8400449967995 g
- Saturated Fat 1.75166999853163 g
- Serving Size 1 1 recipe (11g)
- Sodium 387.748749856629 mg
- Sugar 0.473434996278508 g
- Trans Fat 0.0705049999513923 g
- Calories 43 calories
Set oven to 375 degrees F.In a small bowl, combine oil, cayenne pepper, and salt (if using); stir to combine.Using clean hands, massage oil mixture into the kale leaves. Use kitchen shears, a sharp knife, or your hands to tear the leaves into bite sized pieces. Bear in mind that the chips will shrink to almost half of their original size during baking, so don't make them too small to begin with.Place chips onto a baking stone or rimmed sheet pan. Bake for 15-20 minutes, or until chips dry and slightly browned.Remove pan from oven and allow chips to cool slightly. Lightly toss chips with Parmesan cheese before serving.
