Crispy Kale Chips with Lemon and Parmesan


  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • Lemon
  • ¼ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 pound curly kale, leaves removed from tough stems and torn into large pieces

1. Preheat oven to 300 degrees. Line two baking sheets with aluminum foil. 2. In a large bowl, using your hands, toss kale leaves with olive oil until evenly coated. Arrange kale in a single layer on prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not bro...

View full recipe at SpringPad


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