T & H ðĨ°
Kale Chips
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
1 bunch kale (stemmed, washed, and patted dry)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1/2 c finely grated Parmesan
Salt
Pepper
Optional seasonings: smoked paprika, garlic powder
āļ§āļīāļāļĩāļāļģ
Tear kale leaves into large chip-sized pieces and transfer to a medium bowl. Drizzle with oil and lemon juice and toss to combine. Using your fingers, ensure each piece is lightly and evenly coated.
Add Parmesan and toss to combine; season with salt and black pepper, then add any optional seasonings to taste. Toss again to combine.
In an air-fryer basket, arrange kale in a single layer. Cook at 350° until edges are just starting to brown, 3 to 5 minutes. (The more delicate the kale variety, the quicker it will cook.) Transfer kale to a sheet pan and let cool in a single layer. Kale will continue to crisp as it cools.
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
-
āđāļāļĨāļāļĢāļĩāđ
154
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
12 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
4 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
-
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
0 g
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
13 mg
āđāļāđāļāļĩāļĒāļĄ
246 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
2 g
āđāļĒāļāļēāļŦāļēāļĢ
2 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
1 g
āđāļāļĢāļāļĩāļ
8 g
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ