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Photo of Peppery kale chips by WW

Peppery kale chips

1
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
A perfect snack: crunchy and peppery, with a hint of cheese flavour from salty, tangy pecorino cheese. Drying the kale leaves carefully is important to make sure your chips come out crisp, not soggy. Use a salad spinner to dry the leaves first, if you have one, then be sure to pat them very dry before tearing them into pieces.

Ingredients

Kale

1 pound(s), tough stems removed and discarded

Extra virgin olive oil

1 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s), cracked

Grated Pecorino cheese

3 tbsp(s)

Instructions

  1. Adjust oven racks to upper and lower thirds of oven. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper.
  2. Pat kale leaves dry with clean kitchen towel and tear into 3-inch pieces. Toss kale in large bowl with oil, salt, and pepper, massaging oil onto leaves. Sprinkle kale with pecorino Romano and toss again.
  3. Divide kale among prepared baking sheets (work in batches if necessary so kale is in a single layer). Bake just until kale is crisp but not browned, about 25 minutes, stirring kale and switching pans between oven racks halfway through baking. Cool on baking sheets on racks. Store in an airtight container for up to 2 days.
  4. Serving size: 2 cups

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