Crunchy kale and parmesan crisps

Name: Crunchy kale and parmesan crisps
Cuisine: European
Ingredients: 200g sliced curly kale, washed and woody stems removed; 1tbsp rapeseed oil; 15g Parmesan, finely grated; 1 sprig rosemary, chopped

5 steps

These crinkly baked kale bites make a delicious snack or crouton-style topper for soups and salads

Updated at: Thu, 17 Aug 2023 03:46:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories57.6 kcal (3%)

Total Fat4.4 g (6%)

Carbs1.9 g (1%)

Sugars0.6 g (1%)

Protein2.6 g (5%)

Sodium69.2 mg (3%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gcurly kale

sliced, washed and woody stems removed

1 Tbsprapeseed oil

15gparmesan

finely grated

1 sprigrosemary

chopped

Instructions

Step 1

Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.

Step 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.

Step 3

Sprinkle over the Parmesan and rosemary, then season with freshly ground black pepper. Toss to coat.

Step 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.

Step 5

Allow the crisps to cool fully before serving.

View on asda.com

↑Support creators by visiting their site 😊