If Popeye had known about kale, I’m pretty sure he’d have swapped out his cans of spinach for these tasty, roasted kale chips with Parmesan.

How do kale chips help you prep for a hurricane? I dunno. But, I’m making them anyway. Maybe I’m clearing out the fresh produce from my fridge so when the power goes out there’s less that goes bad? Maybe I’m consuming as many vitamins and minerals as possible to stay strong? Or maybe I just feel like eating kale chips crisped to perfection with a “healthy” dose of cheese on top? Probably the last one.

Regardless of whether you’re fighting in the aisles for that last bottle of water (or milk or bread) at Harris Teeter, or your plans including bringing in the outdoor pillows if the wind picks up, no doubt kale chips are the fuel you need to get you through all of the Hurricane Florence prep.

Roasted Kale Chips with Parmesan

In the early days of the kale trend, I was a doubter. Kale-schmale. I’m still kinda on the fence about it. It’s all in how it’s prepped, and this kale chip versions is divine. It’s the best of what a pile of fries has to offer WITHOUT the associated guilt. Even better, it’s super easy to make. So easy the kids can help out.

First you’ll preheat your oven to 375° F. Scatter chopped kale leaves out on two of your largest rimmed baking pans. Remove the thickest stems from the kale leaves, then drizzle with olive oil (about 2 tablespoons per 4 cups of kale), and season with salt and pepper. Feel free to add your favorite spice blends – Italian seasoning, grill seasoning, and garlic salt all work well.

Place one sheet pan on the top third of the oven and the other in the lower third. Roast for 5 minutes or so, then rotate the pans from top to bottom. Continue cooking, about another 4-6 minutes, or until the edges begin to crisp. Remove the chips to a large bowl and sprinkle with Parmesan.

Eat ’em up, then go fill up your bathtub with water. Because #HurricaneFlorence.

Roasted Kale Chips with Parmesan

Yield: 4-6 servings

If Popeye had known about kale, I'm pretty sure he'd have swapped out his cans of spinach for these tasty, roasted kale chips with Parmesan.

Ingredients

Nature's Green® Kale (I like to use the bagged version as it's already cleaned and chopped!)
olive oil
salt and pepper, to taste
grated Parmesan cheese, optional

Instructions

First you'll preheat your oven to 375° F. Scatter chopped kale leaves out on two of your largest rimmed baking pans.
Remove the thickest stems from the kale leaves, then drizzle with olive oil (about 2 tablespoons per 4 cups of kale), and season with salt and pepper. Feel free to add your favorite spice blends - Italian seasoning, grill seasoning, and garlic salt all work well.
Place one sheet pan on the top third of the oven and the other in the lower third. Roast for 5 minutes or so, then rotate the pans from top to bottom. Continue cooking, about another 4-6 minutes, or until the edges begin to crisp.
Remove the chips to a large bowl and sprinkle with Parmesan.

Notes

*This recipe is adapted from the one found here on the WP Rawl website, which I had the pleasure to photograph and style through my work with Harris Teeter and my day job at b2k Media Marketing.