Parmesan Pepper Curly Kale Chips

Ingredients for Parmesan Pepper Curly Kale Chips

• 1.4kg curly kale (see Cooks' notes)

• 4 tablespoons olive oil, divided

• 8 tablespoons finely grated Parmigiano-Reggiano, divided

• 2 teaspoons freshly ground black pepper, divided

• Fine sea salt, divided

• 2 very large bowls

• 2 large (half-sheet 18- by 13-inch) rimmed sheet pans

• parchment paper or nonstick foil

Heat oven to 135°C with racks in upper and lower thirds.

Line rimmed sheet pans with parchment or nonstick foil.

Cut out and discard stems and centre ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.

Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.

Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.