Sunday, July 20, 2014

Spicy Parmesan Kale Chips

I make kale chips pretty frequently so I thought I’d share my recipe since it’s so easy.  Kale has become more and more popular every year – according to USA Today, it has increased 400% on restaurant menus since 2008.  Chef Jennifer Iserloh, who wrote a book called 50 Shades of Kale, says “Kale is the king of the superfood kingdom.  People are incredibly interested in health, and more and more people are cooking at home – kale is cheap, versatile, and one of the best foods you can put in your body.” 

There are tons of benefits to eating kale – it is low-calorie and has zero fat. It is high in fiber, iron, calcium, and vitamins A, C, K.  It is anti-inflammatory, lowers cholesterol, and helps detox your body.  No wonder they call it a superfood. 

Even if you don’t think you like kale, you need to start off by trying them as chips.  It is such a great alternative to snacking on regular chips since you’re actually doing something good for your body!  You still get that salty, satisfying crunch but it is actually good for you. 

Spicy Parmesan Kale Chips

·        1 bunch kale
·        2 T Extra virgin olive oil
·        2 T Parmesan cheese
·        ½ tsp Red pepper flakes
·        1 tsp Garlic powder
·        Salt
1. Preheat your oven to 375 degrees.

2. Tear your kale into bite sized pieces and remove the hard stems.

3. Wash and thoroughly dry the kale.  It is important to get as much of the water off as you can so it will get nice and crispy in the oven. 

5. In a bowl, toss in the olive oil, half the parmesan cheese, red pepper flakes, garlic, and a dash of salt.  Make sure the kale is thoroughly coated. 

6. Line a baking sheet with aluminum foil and spray to make sure the chips don’t stick.  Spread the kale out into a single layer on the sheet.

7.  Sprinkle the remaining parmesan cheese over the top. 

8.  Bake for 10-12 minutes, checking on it every few minutes to toss the kale and rotate.  They are done once they are completely dried out and crispy. 
Kale does shrink significantly in size when you bake it.  We ate ours last night with pork chops (which we marinated in the leftover white wine sauce from the mussels!).  It also makes a great snack on its own whenever you’re craving something crunchy.   You can feel free to alter the recipe with whatever spices you have lying around. 

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