Cheesy Pepper Kale Chips
Whether you make these with parmesan or nutritional yeast (a great choice for vegans), the secret to their crisp texture is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.
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- Calories: 18
- Calories from fat: 67%
- Protein: 0.3g
- Fat: 1.4g
- Saturated fat: 0.3g
- Carbohydrate: 0.9g
- Fiber: 0.1g
- Sodium: 48mg
- Cholesterol: 0.7mg
- 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
- 1 1/2 tablespoons olive oil
- 1/4 to 1/2 tsp. coarse sea salt such as sel gris
- 1/2 teaspoon coarsely ground pepper
- 3 tablespoons grated parmesan cheese or 4 tsp. nutritional yeast*
- 1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale, salt, and pepper, and toss to coat evenly.
- 2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with cheese and bake until leaves are crisp but not browned, 5 to 7 minutes more.
- *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan. Find nutritional yeast at natural-foods stores, Whole Foods Market, and bobsredmill.com
Make ahead: Up to 1 week, stored airtight.
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