•I know these aren’t anything new or revolutionary, but neither I or the fine folks I was working with today in the kitchen have ever eaten kale chips…. I smell a challenge. What I was looking for was spicy, salty and crispy; check, check and check. After I served them to a bunch of middle schoolers today (polished them off btw) I asked a real kale chip aficionado how they were. Well, I guess the parmesan was something that was new in her kale chip world, but you’re supposed to remove the stems before you bake them. The stems were my favorite part, go figure.
Heat your oven to 350° Wash and dry your kale very well.
Drizzle over olive oil, just to coat the kale.
Sprinkle with kosher salt.
and red pepper flakes. Sorry for all the shots of my fingers-taking donations for a manicure.
Toss with tongs until everything is evenly coated, I had to rub some with my hands to get the oil in all the nooks and crannies.
Lay out on a parchment lined baking sheet. Pop into the oven 7-10 min until they start to crisp up. Turn over and rotate pan. Bake for another couple minutes until they are crispy around the edges, but still a little green in the middle. Sprinkle with a little grated parmesan cheese♥Enjoy