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Active Time
1 hour
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Total Time
3 hours
Watch out, potato chips. Kale chips are this year's latest craze in the snack department. Suddenly they seem to be everywhere, and for a hefty price. You won't believe how easy these crisps are to make at home for a fraction of the cost, and the Parmigiano and freshly ground pepper seasoning complements the kale beautifully. Bet you can't eat just one! Take it from us: When it comes to kale chips, curly kale beats Tuscan kale.
Editor's Note:This recipe is part ofGourmet'sModern Menu for A New Years' Eve Pasrty. Menu also includesTurkish Spiced Meatballs with Pomegranate Yogurt SauceandBite-Size Chipotle Chicken Soft Tacos (tinga de pollo).
Ingredients
Makes about 18 cups
Special Equipment
步骤1
Heat oven to 275°F with racks in upper and lower thirds.
步骤2
Line rimmed sheet pans with parchment or nonstick foil.
Step 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.
Step 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.
Step 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.
•Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.
•Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.
•If you're using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.
Leave a Review
Reviews (4)
Back to TopTotally addicting! Just toss the kale with oil on the pan, then session with S&P and grated cheese. I also flip the kale after 10 minutes only cooking it for 20-22 or it burns.
renofoodie
1/4/2020
Yum! Easy to make and delicious. Poogie to A Cook's rating below. I totally disagree. You don't need to use your best parmesan. The Kraft fine grate works best. It's dryer and doesn't cause the leaves to stick to the parchment paper. Save your excellent reggiano for another recipe!
marysalyer
Greater Cincinnati, OH
1/20/2014
Excellent recipe. My only suggestion would be to cut the kale leaves somewhat before cooking--the large leaves are very messy to eat. I did not measure the oil but may have used a bit more than called for, and I cooked some of the leaves longer than suggested so that each was very crisp. I served this with other snacks and drinks at a new year's party--the big mound of curly leaves looked impressive, and my guests seemed happy.
Jenniferhnash
1/1/2014
POOGIE!! What a waste of fine parmesan. May as well be cow chips. I gave it 1 fork because the kale tasted good before I put it in the oven. BLECHHH
Anonymous
12/30/2013
