Side Dish Sundays: Parmesan Pistachio Kale Chips.
If you’re looking for a crispy, savory snack that satisfies your cravings without the guilt, look no further! These Parmesan Pistachio Kale Chips are a delightfully delicious way to enjoy kale. With the rich flavor of roasted pistachios and the sharpness of freshly grated Parmesan cheese, this recipe transforms simple curly green kale into a gourmet treat. Just a few simple ingredients and a little time is all you need to create a side dish that will have everyone reaching for more. Perfect for a cozy Sunday gathering or as a healthy snack during the week, these chips are sure to become a favorite in your kitchen.
Why Side Dish Sundays: Parmesan Pistachio Kale Chips. is Worth Your Time
Kale chips have taken the health food scene by storm, and for good reason! They are not only packed with nutrients but also offer a satisfying crunch that can easily replace traditional chips. The addition of roasted, salted pistachios brings a nutty flavor and a delightful texture, while the finely grated Parmesan cheese adds a touch of richness that elevates this dish. Making your own kale chips at home is not only simple, but it also allows you to control the ingredients, ensuring a fresh and wholesome snack. Whether you serve them as a side dish or enjoy them as a stand-alone snack, these Parmesan Pistachio Kale Chips are a flavorful way to incorporate more greens into your diet.
What You’ll Need
- 1 cup roasted, salted shelled pistachios
- 3 tablespoons finely grated Parmesan cheese
- 1 bunch of curly green kale, leaves stripped from stems
- Olive oil mist (for drizzling)
Tools of the Trade
- Baking sheet – a sturdy surface for even cooking.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Large mixing bowl – for tossing the kale with the seasonings.
- Oven – to bake the kale chips until crisp.
- Food processor (optional) – for finely chopping the pistachios if you prefer a finer texture.
Method: Side Dish Sundays: Parmesan Pistachio Kale Chips.
Step 1: Preheat your oven
Start by preheating your oven to 300°F (150°C). This low temperature will allow the kale to crisp up without burning.
Step 2: Prepare the kale
Rinse the curly green kale leaves under cold water to remove any dirt or grit. Once washed, dry them thoroughly using a salad spinner or by patting them with a clean kitchen towel. Remove the leaves from the stems and tear them into bite-sized pieces.
Step 3: Mix the toppings
In a large mixing bowl, combine the roasted, salted shelled pistachios and the finely grated Parmesan cheese. If you prefer a finer texture for your pistachios, you can pulse them in a food processor until they reach your desired consistency.
Step 4: Toss the kale
Add the kale pieces to the bowl and drizzle with olive oil mist. Gently toss the kale with your hands, ensuring that the leaves are evenly coated with oil. Then, sprinkle the pistachio and Parmesan mixture over the kale, tossing again until the kale is well coated with the toppings.
Step 5: Arrange on a baking sheet
Line a baking sheet with parchment paper for easy cleanup. Spread the kale mixture evenly across the sheet, making sure not to overcrowd the leaves. This will ensure they bake evenly and become crispy.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the kale is crispy and lightly golden. Keep an eye on them to prevent burning, as baking times may vary depending on your oven.
Step 7: Cool and enjoy!
Once baked, remove the kale chips from the oven and let them cool for a few minutes. They will continue to crisp up as they cool. Serve them immediately or store them in an airtight container.
Vegan & Vegetarian Swaps
- Replace Parmesan cheese with nutritional yeast for a vegan option that still offers a cheesy flavor.
- For a dairy-free alternative, try using a vegan cheese that melts well.
- Substitute the olive oil mist with avocado oil or melted coconut oil for a different flavor profile.
Watch Outs & How to Fix
- Be cautious not to overbake the kale chips; they can go from perfectly crispy to burnt in a matter of moments. Check them periodically during baking.
- If your kale chips come out soggy, it may be due to excess moisture. Make sure to dry the kale thoroughly before tossing with oil and toppings.
- Store any leftover chips in an airtight container to maintain their crispiness. If they lose their crunch, you can re-bake them briefly to revive their texture.
Meal Prep & Storage Notes
These Parmesan Pistachio Kale Chips are best enjoyed fresh out of the oven, but they can be made ahead of time for easy snacking. If you plan to meal prep, store the kale chips in an airtight container at room temperature for up to 3 days. To keep them crispy, avoid refrigerating them, as moisture can cause them to become soggy. If you want to enjoy them later, simply reheat in the oven for a few minutes to regain their crunch.
Your Questions, Answered
Can I use other types of nuts instead of pistachios?
Absolutely! Feel free to substitute with almonds, walnuts, or cashews for a different flavor and texture. Just make sure they are roasted and salted for the best results.
How do I know when the kale chips are done baking?
The kale chips are done when they are crispy and slightly golden. They should not be soft or chewy; a good test is to taste one chip. If it’s crunchy, they’re ready!
Can I add spices or seasonings to the kale chips?
Yes! Get creative with your seasonings. Try adding garlic powder, paprika, or chili flakes for a spicy kick. Just remember to adjust the amount of salt since Parmesan is already salty.
What should I do if I have leftover kale?
If you have leftover kale, consider using it in salads, smoothies, or stir-fries. You can also make more kale chips or add it to soups for added nutrition.
Make It Tonight
Gather your ingredients and tools, and take the plunge into making these delicious Parmesan Pistachio Kale Chips. They are perfect for sharing at a gathering or simply enjoying as a tasty snack at home. With their crunchy texture and irresistible flavor, you might just find yourself making these chips a regular feature in your kitchen. So, what are you waiting for? Dive into the world of healthy snacking and let these kale chips steal the show on your Side Dish Sundays!
Side Dish Sundays: Parmesan Pistachio Kale Chips.
Ingredients
Equipment
Method
- Start by preheating your oven to 300°F (150°C). This low temperature will allow the kale to crisp up without burning.
- Rinse the curly green kale leaves under cold water to remove any dirt or grit. Once washed, dry them thoroughly using a salad spinner or by patting them with a clean kitchen towel. Remove the leaves from the stems and tear them into bite-sized pieces.
- In a large mixing bowl, combine the roasted, salted shelled pistachios and the finely grated Parmesan cheese. If you prefer a finer texture for your pistachios, you can pulse them in a food processor until they reach your desired consistency.
- Add the kale pieces to the bowl and drizzle with olive oil mist. Gently toss the kale with your hands, ensuring that the leaves are evenly coated with oil. Then, sprinkle the pistachio and Parmesan mixture over the kale, tossing again until the kale is well coated with the toppings.
- Line a baking sheet with parchment paper for easy cleanup. Spread the kale mixture evenly across the sheet, making sure not to overcrowd the leaves. This will ensure they bake evenly and become crispy.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the kale is crispy and lightly golden. Keep an eye on them to prevent burning, as baking times may vary depending on your oven.
- Once baked, remove the kale chips from the oven and let them cool for a few minutes. They will continue to crisp up as they cool. Serve them immediately or store them in an airtight container.
Notes
- Store leftover kale chips in an airtight container to maintain crispiness.
- If kale chips lose crunch, re-bake briefly to revive texture.
- Experiment with spices like garlic powder or chili flakes for added flavor.
