just $2.15 for this nutrient dense recipe // which can be an appetizer for 5-8, snack or side dish for 2-3
nutrients focus: vitamin A, vitamin C, & a sprinkle of calcium & MUFAs
Ingredients & Kitchen Tools:
- 1 bunch of kale or 4 cups of packaged, pre-chopped kale
- 1 tbsp extra virgin olive oil
- block Parmesan (shred amount to preference) or store bought finely-grated Parmesan (sprinkle to preference) * I dusted my chips with about 1/8 cup
- 13 x 18 baking sheet (standard size) lined with parchment paper
:: Prep: wash & chop kale if needed:: Preheat oven to 350 degrees F :: Yield: appetizer for 5-8 or 2-3 snack/side servings::
- mix olive oil & kale in a bowl (I like this better than drizzling, because my drizzling tends to be uneven)
- spread evenly on parchment paper lined baking sheet
- bake at 350 for 10-15 minutes, kale chips are ready when dark green & crispy to touch!
- sprinkle fresh, finely-grated Parmesan on top of kale chips (can do this half-way through cooking & insert back in oven)
- note: best enjoyed right away :: these kale chips absorbed moisture and became soft easily (I took these as an app to Christmas dinner, <hence the Christmas tree formation & idea for Parmesan dusted ‘snow’ topping> & had to pop in the oven again at 350 for 5 minutes!)
- & for my highly lactose intolerant friends, just subtract the parm! I promise still so delicious!
{happy, healthful eating!}
-the mrs.
