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I personally love kale chips but not everybody is as keen. You will either love or hate them, I think they are delicious!
It's not difficult to make kale chips. However, I was struggling when baking them, as they got burned a couple of times. I figured out you have to dehydrate them to make them crispy without burning.
Apart from parmesan, try some of the following toppings:
- Basic kale crisps (salt, 1-2 tbsp olive oil)
- Cinnamon-spiced kale crisps (1 tsp cinnamon, 1-2 tbsp Erythritol, 1-2 tbsp melted coconut oil)
- Garlic kale crisps (1 tbs garlic powder or 2 cloves mashed garlic, salt, 1-2 tbsp olive oil)
- Salt & vinegar kale crisps (1 tbsp balsamic vinegar, salt, 1-2 tbsp olive oil)
Hands-on Overall
Serving size about 1 cup
Nutritional values (per about 1 cup)
Net carbs2.1 grams
Protein3.6 grams
Fat8.9 grams
Calories103 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs3.1 gramsFiber1 gramsSugars0.7 gramsSaturated fat2.2 gramsSodium171 mg(7% RDA)Magnesium12 mg(3% RDA)Potassium121 mg(6% EMR)
Ingredients (makes 4 servings)
- 1 bunch of kale (200 g/ 7.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1/3 cup grated Parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)
- salt to taste
Instructions
- Preheat the oven to low, 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional). Wash the kale thoroughly and make sure you drain it completely (paper towel works best). If you don't dry it enough, it will get soggy. Remove the stems and tear or chop into large-bite-sized pieces. Don't make them too small, they'll shrink a bit while baking.
- Place the teared kale into a bowl and add a pinch o salt and olive oil. Mix well with hands to allow the oil everywhere. If you don't want to get messy, simply place the kale into a plastic bag, add the seasoning and shake well.
- Add half of the grated Parmesan cheese and mix well. Place on a baking sheet lined with baking paper and put in the oven. Bake for 30-40 minutes or until crispy, checking frequently. Remove from the oven and when still hot, sprinkle with the rest of the Parmesan cheese.
- Place on a serving plate and enjoy!
Ingredients
- 1 bunch of kale (200 g/ 7.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1/3 cup grated Parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)
- salt to taste
Instructions
- Preheat the oven to low, 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional). Wash the kale thoroughly and make sure you drain it completely (paper towel works best). If you don't dry it enough, it will get soggy. Remove the stems and tear or chop into large-bite-sized pieces. Don't make them too small, they'll shrink a bit while baking.
- Place the teared kale into a bowl and add a pinch o salt and olive oil. Mix well with hands to allow the oil everywhere. If you don't want to get messy, simply place the kale into a plastic bag, add the seasoning and shake well.
- Add half of the grated Parmesan cheese and mix well. Place on a baking sheet lined with baking paper and put in the oven. Bake for 30-40 minutes or until crispy, checking frequently. Remove from the oven and when still hot, sprinkle with the rest of the Parmesan cheese.
- Place on a serving plate and enjoy!
Nutrition (per serving, about 1 cup)
Calories103kcal
Net Carbs2.1g
Carbohydrates3.1g
Protein3.6g
Fat8.9g
Saturated Fat2.2g
Fiber1g
Sugar0.7g
Sodium171mg
Magnesium12mg
Potassium121mg
Detailed nutritional breakdown (per about 1 cup)
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