Cheesy kale crisps
PersonalPoints™ per serving
Making kale chips, also know as crisps, at home is easy and much less expensive than buying them. However, there are 2 keys to achieve their signature texture. One is to dry the kale leaves well after rinsing. Any excess moisture left on them, will cause them to steam and wilt instead of crisp-up. The second is to bake them on wire racks so that hot air can circulate around the leaves to cook both sides evenly. Here, we’ve dressed them up with grated Romano cheese, garlic powder, and onion powder but you can sprinkle them with any blend of seasonings. Store the chips in an airtight container up to several days though chances are they won't last that long!
2 bunch(es), tough stems removed and leaves torn into 2-inch pieces
19 gm, grated (3 tablespoons)
- Preheat oven to 350°F. Spray two large cooling racks (that you'll set into two large baking sheets) with nonstick spray. The cooling racks help the hot air circulate around the kale and make it as crisp as possible.
- Put kale in very large bowl. Drizzle with oil and toss until coated evenly. Sprinkle with garlic powder, onion powder, and salt and toss until mixed well.
- Spread kale on prepared pans to form single layer. Bake until crisp, about 20 minutes. Let cool slightly; sprinkle with cheese.
- Per serving: about 1 1/4 cups