Receta Garlic Parmesan Kale Chips
Garlic Parmesan Kale Chips
Kale is one of my absolute favorite vegetables.
I add it to absolutely everything: soups, mashed potatoes, even Indian food!
It’s such a powerhouse whole food: it’s high in fiber, is a great source of Vitamins A, K, C, E, and Calcium, is low in calories, contains antioxidants, and most importantly — it tastes great!
I’ve gotten the husband to go from a place of not even knowing what kale was, to loving it in the recipes I make at home (little victory dance for me! )
Kale chips are the perfect guilt-free treat because they have the wonderful crunch and flavor of a traditional chip, but are much healthier for you – and having them on hand makes it a lot easier to eat Kale on a regular basis! If you eat a handful of kale chips, you can end up eating a whole head of kale without even realizing it.
I like adding garlic and parmesan to my chips, because there is nothing like that combination of flavors.
But if you are dairy-free, you can do garlic + sesame seeds which is also delicious.
They only take about 20 minutes to make, and they can last you for a week if you keep them in an airtight container! Although I usually will end up eating this whole bowlful in one sitting
Garlic Parmesan Kale Chips
by Anjali Shah @ The Picky Eater
The Ingredients
- 2 bunches of kale
- 2 Tbsp olive oil (I’d start with one and add more if needed)
- 3 garlic cloves minced (I love garlic so I’d probably add more here!)
- Sea salt
- 1 Tbsp toasted sesame seeds
- The Directions
- Preheat oven to 375 degrees
- Rinse kale in a salad spinner
- Remove dark ribs and chop kale roughly
- Put leaves in a big bowl, toss with olive oil, garlic and salt
Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer,as it will shrink in volume as it cooks.
Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned
Sprinkle with sesame seeds before serving
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