Kale chips are one of those awesome snacks, that amazingly enough, that all of my kids eat. I’ve always been surprised that my kids love them, probably because it has the word chip in it, and trust me, my kids love chips. As I normally bake the standard curly kale, especially when it is on sale, I decided to try something different this time around. When I went to my farmer’s market last weekend and visit with my favorite farmer’s, they had a bunch of lacinto kale, commonly known as dinosaur kale, and it looked really good. When I asked them about the kale, they really came out with excitement and stated it was their favorite and that it was less bitter. I was sold, and that night I decided to make these baked kale chips with parmesan cheese as an appetizer for the family.
Kale Chips with Parmesan Cheese
These were so good, and if you are not a kale fan I dare you to try them, that they were instantly gone. I kind of wished I would have bought two heads of the lacianto kale, but maybe I’ll do that this weekend instead.
Let’s get started.
1 head of lacianto kale, rib removed from each leaf
1 tbsp olive oil
1/2 tsp salt
1/2 cup grated parmesan cheese
Simple stuff, and that’s what I love about these. The farmer’s had it right, these kale chips were slightly less bitter than the standard kale, and now I’m a total fan. I always thought that because the lacianto kale was a bit thicker that it would not make for a great kale chip, but now I know I was wrong the whole time, and that’s a darn shame.
Preheat your oven to 325 degrees.
During this time, prepare your kale, and make sure you remove the leaves from the ribs. Place these into a bowl, and drizzle with olive oil and season with the salt. Use kitchen latex gloves for easier cleanup if you have them, and lightly toss the kale, ensuring that all of the leaves are lightly coated.
How to make kale and parmesan chips
If you have parchment paper, go ahea...