Side Dish Sundays: Parmesan Pistachio Kale Chips.

These Parmesan Pistachio Kale Chips are a crispy, savory snack that will leave you craving more!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American

Instructions

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.