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Parmesan and herb kale chips

  • 0:10 Prep
  • 0:12 Cook
  • 4 Servings


  • 1 bunch (about 250g) curly kale
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated Parmesan cheese (or vegetarian hard cheese)
  • 1/2 teaspoon dried Rosemary
  • Sea salt, to serve


  • 1
    Preheat oven to 180°C or 160°C fan forced. Line 2 large baking trays with baking paper.
  • 2
    Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, parmesan and rosemary in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
  • 3
    Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

Source: taste.com.au


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