Kale chips have become a trendy health food that even potato chip-loving carnivores have tried — but they don’t always satisfy. These green vegetable leaves, closely related to wild cabbage, are thin, light, and crisp, but often lacking in overall flavor and appeal. So, how can you make a batch of kale chips as tempting as a bowl of potato chips that you want to devour in one sitting? All it takes is some simple extra ingredients to make kale chips completely irresistible.
Start with one bunch of kale. Choose Tuscan kale, also known as dino kale, which has blue-green, flat leaves. You can also use curly kale, but it might have a more bitter taste. Wash the kale, lay it out flat, and pat dry. Use a sharp knife to remove the rib of each leaf and cut the kale into about 2-inch pieces. Place the kale pieces in a large bowl and drizzle in about 1 teaspoon of olive oil and a dash of red wine vinegar. Sprinkle with sea salt and gently toss to combine. Preheat the oven to 350 degrees F and lay the kale in a single layer on a parchment-lined baking sheet. Bake the kale for about 8-10 minutes, checking frequently to make sure it doesn’t burn. Turn them occasionally to make sure that they are evenly crisp. Top the kale with about ½ cup of parmesan cheese and bake for an additional 3-5 minutes until the cheese is golden brown.
They won’t taste exactly like a potato chip, by something so purely snackable without any of the calories or fat is sure to become addicting.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.