Roasted Kale Chips

Jennifer Iserloh
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Serves 4

1 bunch kale, about 1½ lb
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF. Set out two ungreased baking sheets with sides. Rinse kale under cold running water and pat dry with a paper towel or dish towel. Wrap kale in another layer of fresh paper towel or another dry dishtowel—kale must be dry in order to crisp up. Squeeze and unroll. Roughly chop leaves and discard stems or save to add to your favorite soup recipe.

In a large bowl, toss leaves with olive oil, Parmesan, sesame seeds, salt and pepper, rubbing leaves with your fingers to coat with olive oil and spices. Transfer leaves between baking sheets and bake 12 to 15 minutes, stirring once or twice, until crisp.

Nutrition facts (per serving): calories 151, fat 8 g (sat. fat 1.4 g), cholesterol 2 mg, protein 7 g, carbohydrates 18 g, sodium 259 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013