Parmesan Pepper Curly Kale Chips
Crispy, savory kale chips seasoned with Parmigiano-Reggiano cheese, fresh black pepper, and sea salt. These healthy snacks are baked low and slow for the perfect crunch.
Ingredients
- •3 pounds curly kale
- •8 tablespoons finely grated Parmigiano-Reggiano, divided
- •2 teaspoons freshly ground black pepper, divided
- •1 teaspoon fine sea salt
- •2 pieces sheet pans
Cooking Instructions
- 1.
Heat oven to 275°F with racks in upper and lower thirds.
5 min
- 2.
Line rimmed sheet pans with parchment or nonstick foil.
2 min
- 3.
Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
15 min
- 4.
Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
10 min
- 5.
Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.
25 min
