PARMESAN KALE CHIPS
Provided by Ina Garten
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
TUSCAN KALE CHIPS
Provided by Dan Barber
Categories Appetizer Bake Vegetarian Quick & Easy Low Cal Kale Winter Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24
Number Of Ingredients 2
Steps:
- Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
CRACKED PEPPER-PARMESAN CRISPS
Please plenty of people with Cracked Pepper-Parmesan Crisps! Saying that 10 times fast might be hard, but these parmesan crisps are easy to bake and fun to serve.
Provided by My Food and Family
Categories Holiday Recipes
Time 10m
Yield 5 servings, 3 crisps each
Number Of Ingredients 3
Steps:
- Heat oven to 350ºF.
- Combine cheeses. Spoon into 15 mounds, 2 inches apart, on baking sheet, using about 1 Tbsp. cheese mixture for each. Flatten mounds slightly. Sprinkle with pepper.
- Bake 6 min. or until golden brown, rotating baking sheet after 3 min.
- Transfer immediately to wire racks; cool completely.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 8 g
PARMESAN KALE CHIPS,
There's a New Chip on the the Block!! These are a *Yummy alternative to chips! They also are a healthier chip to munch away on.These are natural, low-fat, low-calorie, low-carb, gluten-free, vegetarian, and antioxidant rich snack. So there you are a perfect snack that's healthy for you. Great for your kids to munch on!
Provided by DD Sweet Segal
Categories Vegan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 300 degrees F.
- Pull the kale leaves from the stem -- discard the stem. Tear the leaves into 3-inch pieces (8 to 10 cups total) and place on a rimmed sheet pan. Toss with the oil and rub to evenly coat each leaf. Arrange in a single layer and bake until crisp, 20 to 25 minutes. Let cool, then sprinkle with salt and Parmesan to taste before serving.
- *Be sure each curly leaf is completely coated with the oil for even crispness.
- When buying kale, look for perky dark green leaves without any yellow.
Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 0.2
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- In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not browned.
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