Parmesan Kale Chips

Sometimes during the creation and development of this blog, I have felt like a real kitchen badass. I’ve made pizza, I’ve made curry, I have been grillin’ up a storm

But other times, I come up with a recipe that I think is going to be amazing, and I get this:

This is called a mess up.

I see kale chips everywhere, but am a very bad blogger because up until recently, I had never made or even eaten them. Then, T-Man ended up with a few bags of the store-bought kind (how they ended up in the hands of my extremely carnivorous, puts-cheese-on-everything, potato chip loving boyfriend…I’ll never know), and the ones I tried had a really strange flavor. Thus delayed even further any desire to bake up some chips of my own.

However, with time on my hands this weekend and kale going bad in my fridge, I gave it a try. And I burned the whole batch. However, I tried that green, non-burnt straggler up there and knew that I was on the right track…It was just the daggum oven that steered me wrong! That thing gets hot… Lesson learned.

If at first you don’t succeed…

Tear, oil, season, and bake your kale chips again.

It really is as simple as that!

Tear:

Oil:

Psst, get a Misto, you guys! They’re awesome!

Season:

And bake!

Here’s the (super simple) recipe:

Parmesan Kale Chips
Kale (I used dino kale, which is quite thin so keep an eye on it in the oven!)
Olive oil
Grated parmesan cheese
Garlic salt
Pepper (just a tiny pinch)

Preheat oven to 375F. After washing thoroughly, tear kale from stems, and then into smaller pieces.

Spray with olive oil, or whatever oil you have on hand. Using a sprayer is perfect because it ensures a thin coating all over the kale, but this can be done by hand as well if you don’t have spray-able oil or a Misto.

Coat with parmesan cheese, garlic salt, and a hint of pepper, and toss to combine. I didn’t give exact estimates on ingredient amounts, because it’s all going to vary according to your taste and how much kale you use.

Spread evenly onto a baking sheet and bake for 8-12 minutes, depending on your oven and thickness of your kale. Keep an eye on it after the 5 minute mark!

Remove and enjoy!

I really wanted to have the BF try these, because they seriously do not taste like kale. Buuuuuuut….I ate them all. So he’ll just have to take my word for it. ;-)

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6 thoughts on “Parmesan Kale Chips

  1. Welcome to the kale chips bandwagon! They are so addictive.

    And just FYI, my meat-loving vegetable-avoiding boyfriend totally requests these on a regular basis. So proud :-).

  2. Kale chips can be so difficult! There’s about a three second window between perfectly crisped and completely inedible.

    I love tossing a bit of nutritional yeast on mine!

  3. Pingback: Meatless Monday: Curry Chickpea Fritters « Blonde Ambition

  4. Hi, I just did these for my blog as well. I made them a few weeks ago and BURNT the first batch too. TERRIBLE!

    Now, I make them weekly … they really are addictive! Any suggestions on how to store them? My wilt overnight? I also lower my temperature to 300 … you could try that sometime too.

    You can check mine out on leonardva.wordpress.com

    D

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