Crunchy kale and parmesan crisps
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- 200g sliced curly kale, washed and woody stems removed
- 1tbsp rapeseed oil
- 15g Parmesan, finely grated
- 1 sprig rosemary, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
Put the kale in a large bowl and drizzle over the oil. Then use your hands to toss together until the kale is coated.
Sprinkle over the Parmesan and rosemary, then season with freshly ground black pepper. Toss to coat.
Arrange the kale on the baking trays, in a single layer. Bake for 12-15 mins, until very crisp – if the trays are on different shelves, switch halfway through. Check the kale while it’s cooking, too, to make sure it’s crisping but not starting to burn. If some of the leaves appear to be overdone while others are undercooked, gently move them around on the trays.
Allow the crisps to cool fully before serving.