Parmesean Kale Chips

02 Feb


Baked Parmesan Kale Chips
Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)


1 bunch kale (12 oz after removed from stems)
1 tsp olive oil (spray)
a sprinkle of sea salt or kosher
1/2 cup shredded Parmesan cheese


Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

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Posted by on February 2, 2013 in Uncategorized


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