Kale Chips: Healthy? Check. Easy? Check. Delicious? Check.
by Lindsay Evans
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Makes 1 Pan of Kale Chips
6 to 8 cups torn stemmed kale
1 tbsp olive oil
1 tsp sea salt + 1 pinch sea salt
1/2 tsp smoked paprika
1/2 cup freshly grated Parmesan
Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper and set aside. Wash kale well and dry with clean paper towels, ensuring your kale is VERY dry (a salad spinner works well).
Once dry, place kale in a large bowl. Toss with olive oil, sea salt and smoked paprika. Massage the oil and spices into the kale to get it in all the nooks and crannies (this will give you a crispier 'chip'. Arrange in single layer on your prepared baking sheet and sprinkle with another pinch of sea salt.
Bake in oven until crispy and dark green (but not brown), about 12 to 15 minutes. Remove from oven and sprinkle with Parmesan. Let sit 3 to 5 minutes to crisp up. Enjoy!