Crunchy Parmesan kale chips
PersonalPoints™ per serving
These chips are better than what you can buy and so much kinder on the wallet! Even better? They’re much easier to make at home than you may think. Crunchy, cheesy, and garlicky, they make a healthy salty snack, or you can branch out and try them crumbled over salads, soups, or casseroles. To achieve a super crispy texture, dry them well after rinsing. And don’t crowd them on one pan. Spread the leaves in a single layer between two pans so that they’ll cook evenly and won’t steam and wilt. Store them in airtight container—they’ll stay crisp up to 3 days.
2 bunch(es), curly variety, tough stems removed and leaves torn into 2-inch pieces
Grated Parmesan cheese
- Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray.
- In a very large bowl, toss kale and oil until coated, using your fingers to massage in oil. Then sprinkle with garlic powder and salt; toss to coat.
- Between prepared baking sheets, divide kale, spreading to form a single layer. Bake until crisp, 20 to 25 minutes. Let cool slightly; sprinkle evenly with Parmesan.
- Per serving: about 11/4 cups