Ingredients:

  • 1 large bunch (approx. 285g / 10 oz) Curly Kale, stems removed and torn into bite-sized pieces
  • 1.5 tbsp (22ml) Extra Virgin Olive Oil
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 tsp (3g) Garlic Powder
  • 1/4 tsp (1g) Freshly cracked Black Pepper
  • 1/3 cup (30g) Freshly grated Parmesan cheese

Instructions:

  1. Wash the kale thoroughly in cold water and use a salad spinner or clean kitchen towel to ensure leaves are completely dry.
  2. Remove the tough center ribs and discard. Tear the leaves into roughly 2-inch bite-sized pieces.
  3. Place the kale in a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.
  4. Using your hands, massage the oil and seasonings into the kale leaves for 1-2 minutes until they are evenly coated and slightly wilted.
  5. Preheat oven to 300°F (150°C). Spread the kale in a single layer across two parchment-lined baking sheets, ensuring no overlapping.
  6. Bake for 18–22 minutes, rotating the pans halfway through, until edges are slightly browned and centers are firm.
  7. Immediately remove from the oven and sprinkle with finely grated Parmesan cheese while hot.
  8. Let the chips cool on the baking sheet for 3–5 minutes to reach maximum crispness before serving.