Ingredients:

  • 300g curly kale or Lacinato kale, stems removed and torn into 2-inch pieces
  • 1.5 tbsp extra virgin olive oil
  • 3 tbsp finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp flaked sea salt

Instructions:

  1. Wash 300g kale leaves in cold water, then run through a salad spinner twice. Pat with a clean kitchen towel until completely dry to the touch. Note: This is the most important step for crunch.
  2. Place dry kale in a large bowl. Drizzle with 1.5 tbsp olive oil and massage with your hands for 30 seconds until every fold is lightly coated and a darker green.
  3. Sprinkle 3 tbsp Parmesan, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/2 tsp sea salt over the kale.
  4. Toss again for 15 seconds until spices are evenly distributed across all leaves.
  5. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
  6. Spread kale in a single layer on the sheets, ensuring no leaves overlap.
  7. Bake for 10 minutes. You should start to smell a nutty, toasted aroma.
  8. Rotate the pans and bake for another 8–10 minutes until the leaves feel firm and paper like when touched.
  9. Remove from oven and let sit on the baking sheet for 5 minutes to finish crisping as they cool.
  10. Transfer gently to a bowl and serve immediately for the best texture.