Photo: Melissa Punch; Styling: Scott Horne/bigleo.com
Yield
Serving size: 1 1/2 cups

How to Make It

Preheat oven to 425°. Combine 2 teaspoons each olive oil, tamari, and sherry vinegar; toss with 1/2 pound kale, coarse stems removed and leaves torn (about 6 cups). Divide kale mixture among 2 shallow baking pans; bake until crisp and golden (about 15 minutes), stirring occasionally. Sprinkle with 2 tablespoons freshly grated Parmesan cheese.

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Ratings & Reviews

mrshaworth's Review

ADDChef
July 04, 2013
I wish I would have read the other reviews before I made this. It was so bitter we had to throw it away. I made a previous batch using Trader Joe's South African Smoke seasoning with olive oil, salt, and pepper and they were delicious! We managed to salvage 1/2 a batch of this recipe because we hadn't baked them yet and we'll saute or steam it tomorrow because the actual flavor without cooking was pretty good. Baking must turn the vinegar or tamari bitter, so I'd rather use just plain sea salt and olive oil in the future.

kathy999's Review

kathy999
September 11, 2011
I use this as a healthy low calorie snack. I simplified it by leaving off the tamari & vinegar. I just arrange kale pieces on a foil-lined cookie sheet and spray with PAM olive oil. Go ahead & sprinkle with seasoned or sea salt (but I also limit the salt as much as possible).

ADDChef's Review

mrshaworth
August 16, 2011
i like kale chips, but this recipe is just not that good. I think it might have something to do with the vinegar, not certain. They just seemed even more bitter.