Recipes
Crunchy kale and parmesan crisps
These crinkly baked kale bites make a delicious snack or crouton-style topper for soups and salads
These crinkly baked kale bites make a delicious snack or crouton-style topper for soups and salads
Cook: 20 Mins
Serves: 4
Price: 32p per serving
Nutritional Information
Each 42g serving contains
Energy
253kj
60kcal
253kj
60kcal
3%
Fat
4.6g
4.6g
Med
7%
7%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
0.6g
0.6g
Low
1%
1%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal
Typical energy values per 100g:
602kj/144kcal
Ingredients
200g sliced curly kale, washed and woody stems removed
1tbsp rapeseed oil
15g Parmesan, finely grated
1 sprig rosemary, chopped
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
2
Put the kale in a large bowl and drizzle over the oil. Then use your hands to toss together until the kale is coated.
3
Sprinkle over the Parmesan and rosemary, then season with freshly ground black pepper. Toss to coat.
4
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.
5
Allow the crisps to cool fully before serving.