I don’t know about you, but I always get hungry for snacking on something late at night. These kale chips are perfect to satisfy a craving for something salty and crunchy, but without the guilt. You can do so many variations on these. Some of my favorites are: Ranch powder and Parmesan cheese, Sriracha, chipotle powder, cheddar cheese powder, and just salt and pepper.
Parmesan and Garlic Kale Chips
I put freshly grated Parmesan cheese, black pepper, garlic powder, and a drizzle of olive oil over the kale chips before drying them out in a low-temperature oven. I use a curly kale, as opposed to a flat-leaf kale. The edges become crispier when they bake. Baking them at a low temperature retains their green color; if you bake them at a higher temperature, they will wilt and turn brown.
I have seen people try to fry kale leaves. It can be dangerous because there is a lot of water in the leaves and the oil can splatter, so I would suggest baking them in a low-temp oven. Once they have baked in the oven, they make the perfect snack. You can also use them as a dip chip for salsas, hummus, or guacamole. If you let them sit for too long they will become soft and wilted, so eat them right away and they will retain their crispiness.
1. Preheat oven to 250 degrees
2. Drizzle kale with olive oil, Parmesan cheese, and pepper
3. Bake for 15 minutes, toss slightly, and bake for another 15 minutes