Ina Garten Parmesan Kale Chips take 4 ingredients and 15 minutes to bake. She tosses flat kale with olive oil and salt, roasts until crisp, then finishes with Parmesan. They keep for days, making them a make ahead party appetizer for easy entertaining.
Keep each kale leaf as large as possible once you strip out the center rib. Small pieces burn at 350 degrees before the thick parts dry out, so bigger leaves give you chips that actually snap and crunch.
Source: Make It Ahead (2014)
Ina Garten Parmesan Kale Chips
Course: AppetizerCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes60
kcalPaper-thin kale leaves roasted at 350 degrees until they shatter, then dusted with Parmesan in the last five minutes. Light, salty, and completely addictive.
Ingredients
1 large bunch flat-leaf kale
Good olive oil
Kosher salt
Freshly grated Parmesan cheese
Directions
- Preheat and prep pans: Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
- Prep kale and bake: With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
FAQs
Can I use curly kale instead of flat kale?
Flat kale, sometimes called lacinato or dinosaur kale, works best because the leaves lay flat on the pan and crisp evenly. Curly kale can work, but the ruffled edges tend to burn before the thick parts dry out. Tear curly leaves into smaller pieces and watch them closely during the last few minutes.
How do I store parmesan kale chips?
Wrap them tightly and store at room temperature for up to 4 days. Do not refrigerate them because moisture will make them soggy. If they lose their crunch, spread them on a sheet pan and bake at 350 degrees for 2 to 3 minutes to re-crisp.
Can I make these ahead of time for a party?
Yes, and that is the whole point of this recipe. They keep at room temperature for up to 4 days when wrapped tightly. Make them a day or two before your party and store in an airtight container or tightly sealed bag.
Do I need to wash and dry the kale first?
Wash the kale thoroughly, then dry it completely before roasting. Any water left on the leaves will steam instead of crisp, and you will end up with limp chips. A salad spinner works well, or pat the leaves dry with paper towels.
Why did my kale chips turn out bitter?
The most common reason is leaving the thick center rib attached. Strip out the hard rib from each leaf before roasting. Also watch the edges closely, because burnt kale turns bitter fast at 350 degrees.
