Crispy Kale Chips With Lemon And Parmesan

These kale chips, topped with Parmesan, salt & a bit of fresh lemon juice, are a delicious way to get your crispy-salty fix.

Kale chips, or kale leaves coated with olive oil and slow-baked until shatteringly crisp, are amazingly good. It’s surprising but true — I have admittedly polished off an entire sheet pan by myself just standing at the stove (which is clearly why I cannot allow myself even one single potato chip). But, thankfully, kale is one of the healthiest vegetables on the planet so we can all indulge guilt-free. It has more nutritional value, higher levels of antioxidants and fewer calories than almost any other food around. In this recipe, I’ve topped the earthy leaves with nutty Parmesan, salt and a squeeze of fresh lemon juice. It’s a delicious way to get your crispy-salty fix.

What’ll you’ll need to make kale chips with lemon and parmesan

How to make Them

Begin with a large bunch of curly kale. Remove the leaves from the thick stems and tear them into large pieces. If washing the leaves (I don’t bother unless they look gritty), be sure they are completely dry before proceeding with the recipe; moisture will cause the leaves to steam in the oven and they won’t get crispy.

Add a few tablespoons of olive oil.

Then use your hands to rub the oil evenly onto the leaves.

Arrange the leaves in a single layer on two baking sheets.

Then bake in a low oven until crispy but not browned, about 25 minutes. As you can see, the leaves shrink quite a bit.

While they’re still hot, sprinkle them with salt, freshly grated Parmesan and a squeeze of lemon juice. Eat for your health and enjoy!