Best Parmesan Kale Chips Recipes

BAKED PARMESAN KALE CHIPS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
• In large bowl, toss ingredients until kale is evenly coated. Place on cookie sheet in single layer.
• Bake 10 minutes, stirring once halfway through baking, until chips are crisp. Store in airtight container.

PARMESAN KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.

PARMESAN PEPPER CURLY KALE CHIPS

Steps:

• Heat oven to 275°F with racks in upper and lower thirds.
• Line rimmed sheet pans with parchment or nonstick foil.
• Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
• Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
• Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

AIR FRYER KALE CHIPS WITH PARMESAN

Steps:

• Preheat an air fryer to 280 degrees F (138 degrees C) according to manufacturer's instructions.
• Wash kale and tear leaves away from the ribs. Dry kale leaves completely and tear into pieces. Discard ribs.
• Combine kale leaves and olive oil in a large bowl; mix with your hands until kale is evenly and lightly coated. Season with salt and pepper. Add chile-lime seasoning and mix until evenly distributed.
• Working in batches, place some kale in the preheated air fryer without overlapping. Cook for 5 minutes. Shake the basket and air-fry for another 3 minutes. Sprinkle Parmesan cheese over top to coat, shake, and air-fry until crispy, about 2 minutes more. Repeat with remaining batches, keeping an eye on the air fryer and maintaining a low temperature.

PARMESAN KALE CHIPS

Steps:

• Preheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
• Remove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated.
• Divide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up).
• Allow the kale chips to cool completely and crisp up before serving.

GLUTEN-FREE KALE CHIPS WITH PARMESAN

Steps:

• Heat oven to 350°F. Wash and thoroughly dry kale pieces. Place in large bowl; set aside.
• In small bowl, mix Parmesan cheese, pepper flakes, oregano and salt. Spray kale leaves with short bursts of cooking spray, tossing and spraying until lightly coated. Sprinkle with cheese mixture; toss to combine.
• Place kale in single layer on ungreased cookie sheet. (You may need to use 2 cookie sheets). Bake 1 cookie sheet at a time 12 to 15 minutes or until crisp. Cool 5 minutes before serving.

PARMESAN PEPPER CURLY KALE CHIPS RECIPE | EPICURIOUS.COM

Steps:

• Heat oven to 275°F with racks in upper and lower thirds.
• Line rimmed sheet pans with parchment or nonstick foil.
• Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
• Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
• Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.
• Cooks' notes:
• •Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.
• •Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.
• •If you're using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.