Description
Light, crispy, and full of savory flavor, these baked kale chips with Cabot Shredded Parmesan make an easy and delicious snack. They crisp perfectly at a low temperature and deliver a warm blend of spices with every bite.
Ingredients
1 bunch curly kale
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup Cabot Shredded Parmesan Cheese
Instructions
1. Preheat the oven to 300 degrees F.
2. Wash and dry the kale leaves thoroughly.
3. Remove the stems and tear the leaves into medium sized pieces.
4. Mix the olive oil, cumin, smoked paprika, and garlic powder in a bowl.
5. Toss the kale in the seasoning mixture until lightly coated.
6. Spread the kale on two or three baking sheets without crowding.
7. Bake for 8 minutes, then rotate the sheets.
8. Bake for about 5 more minutes until the kale becomes crisp.
9. Remove from the oven and bring the chips toward the center without overlapping.
10. Sprinkle with Cabot Shredded Parmesan and bake for 2 to 3 minutes until melted.
11. Let cool briefly and enjoy.
Notes
Enjoy these chips soon after baking for the best crispness.
Store cooled chips in an airtight container at room temperature for up to 3 days.
Refresh softened chips in the oven at 300 degrees F for a couple of minutes.
Lighter baking sheets offer more even cooking than dark ones.
Medium sized pieces work best for uniform crisping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American