Ingredients:

  • 1 large bunch curly kale (approximately 200g net leaves, stems removed, torn into chip-sized pieces)
  • 1.5 tablespoons olive oil
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder

Instructions:

  1. Remove the thick central ribs from the curly kale leaves and tear the leaves into chip-sized pieces. Wash the kale thoroughly. Crucially, dry the kale completely (first using a salad spinner, then patting the leaves down with a clean kitchen towel or paper towels). Ensuring the leaves are absolutely dry is non-negotiable for achieving crispiness.
  2. Preheat your oven to 400°F (200°C). In a large bowl, combine the dried kale, olive oil, finely grated Parmesan cheese, and garlic powder. Massage the mixture into the kale leaves until every piece is evenly coated. The oil and cheese act as a binder to lock in seasoning and promote even baking.
  3. Spread the seasoned kale onto large baking sheets in a single layer, ensuring there is no overlapping. Bake for 8 minutes at 400°F. Watch the chips closely as they can transition quickly from crisp to burnt. Lacinato kale may require slightly less time (6–7 minutes).
  4. Allow the kale chips to cool completely before serving. They will achieve their final, brittle texture during the cooling process.