banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Parmesan Kale Chips

    Share

    Parmesan Kale Chips

    Kale is a fabulous winter green that is bountiful in nutrients such as vitamins A, C, and K as well as fibre, calcium, and iron--great for keeping our bodies nourished during long chilly days.

    Advertisement

    1 bunch (about 1 lb/450 g) curly or dinosaur kale, washed and dried 1 Tbsp (15 mL) extra-virgin olive oil 3 Tbsp (45 mL) Parmesan cheese, finely grated

    Preheat oven to 300 F (150 C).

    Remove kale leaves from stem and tear into 2 in (5 cm) pieces. In large bowl toss kale with olive oil. Arrange leaves in single layer on two parchment-lined baking sheets and sprinkle with cheese.

    Bake kale until crisp and edges are starting to brown, about 20 to 25 minutes. Place baking sheet on wire rack to cool before serving.

    Serves 4.

    Each serving contains: 103 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 106 mg sodium

    Source: "Winter harvest", alive #350, December 2011

    Advertisement

    Parmesan Kale Chips

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.