Kale Parmesan Chips

October 3: National Kale Day

Our farmer friend Eugene K. generously gave us a big bag of fresh vegetables, including kale. Islander prefers spinach overall but after tasting baked kale “chips”, she now craves kale this way for a healthy snack! This quick and easy homemade recipe for baked kale leaves tossed in olive oil and Parmesan cheese and lightly seasoned with salt, pepper and red pepper flakes are a totally tasty way to observe National Kale Day!

Recipe

Adapted from Betty Crocker

Ingredients

• 1 bunch kale
• 1 teaspoon olive oil
• 2 tablespoons grated Parmesan cheese
• salt and pepper to taste
• ¼ teaspoon crushed red pepper flakes (optional)

 Directions

Line a baking pan with parchment paper. Mist with cooking spray. Wash and dry the kale. Tear the leaves into small pieces. Place in a bowl and toss with olive oil and cheese. Season the salt, pepper and flakes.

Spread the leaves out on the prepared pan. Bake in a preheated oven at 350 degrees F for 10 minutes, stirring halfway through until the leaves are crispy. Remove from the oven and cool. Store remaining chips in an airtight container.

Notes

• Thanks to Eugene K. for the kale from his farm.
• We hope to add more kale recipes to our blog soon. Search back later.