Barefoot Contessa Parmesan Kale Chips are made with flat-leaf kale, olive oil, kosher salt, and freshly grated Parmesan cheese. This recipe creates crisp, savory vegetable chips. It takes about 20 minutes to prepare and serves 6.
Barefoot Contessa Parmesan Kale Chips Ingredients
- 1 large bunch flat-leaf kale
- Good olive oil
- Kosher salt
- Freshly grated Parmesan cheese
How To Make Barefoot Contessa Parmesan Kale Chips
- Preheat the Oven: Set the oven to 350 degrees and line 2 sheet pans with parchment paper.
- Prepare the Kale: Remove and discard the tough center rib from each leaf, keeping the leaves as whole as possible.
- Coat with Olive Oil: Arrange kale on sheet pans, drizzle or brush with olive oil, and toss to coat lightly.
- Season and Roast: Sprinkle with kosher salt and bake for 10 minutes until crispy.
- Add Parmesan and Finish Baking: Sprinkle lightly with Parmesan cheese and bake for another 5 minutes.
- Cool and Serve: Let chips cool before serving for maximum crispiness.
Recipe Tips
- Use Flat-Leaf Kale: Look for varieties like lacinato, Dinosaur, or cavalo nero for best texture.
- Don’t Overcrowd: Space the kale in a single layer to ensure even crisping.
- Watch Closely: Kale chips can burn quickly—keep an eye on them in the final minutes.
- Season Lightly: Start with less salt and add more after baking if needed.
- Use Fresh Parmesan: Freshly grated cheese melts better and gives superior flavor.
What To Serve With Kale Chips
These kale chips are a light and healthy snack that pair well with cocktails, sparkling water, or a cheese and charcuterie board. They also make a great crunchy topping for soups and salads.
How To Store Kale Chips
Room Temperature: Let chips cool completely, then wrap tightly or store in an airtight container at room temperature for up to 4 days.
Avoid Refrigeration: Storing in the fridge can make the chips soggy.
Kale Chips Nutrition Facts
Estimated per serving:
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Sugar: 1g
- Protein: 2g
- Sodium: 120mg
FAQs
Can I use curly kale instead of flat-leaf?
Yes, but it may not crisp as evenly. Flat-leaf varieties work best.
How do I keep the chips crispy?
Store in an airtight container and avoid moisture exposure.
Can I use pre-shredded kale?
Not recommended—intact leaves are easier to coat and bake evenly.
Is it okay to skip the cheese?
Yes, the chips are delicious with just olive oil and salt.
Can I use other cheeses?
Yes, try finely grated Pecorino Romano or nutritional yeast for a dairy-free option.
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Barefoot Contessa Parmesan Kale Chips
Description
ight and crispy kale chips roasted with olive oil, salt, and Parmesan—an easy, healthy snack.
Ingredients
Instructions
- Preheat oven to 350°F and line two sheet pans with parchment paper.
- Remove the center rib from each kale leaf, keeping leaves intact.
- Arrange on sheet pans, drizzle or brush with olive oil, and toss lightly.
- Sprinkle with kosher salt and bake for 10 minutes.
- Sprinkle lightly with Parmesan and bake for 5 more minutes.
- Cool to room temperature and serve.