Crispy kale with parmesan and lemon

A crisp, green side dish: seasoned kale, oven-roasted and sprinkled with parmesan and lemon zest. Ideal for adding crunch and vegetables to your keto meals.

Ingredients

200g kale leaves, stems removed and torn

2 tablespoons of olive oil

30g grated parmesan

Zest of half a lemon

Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (fan if available). Remove the stems from the kale leaves and tear the leaves into bite-sized pieces.
2. In a large bowl, massage the kale leaves with 2 tablespoons olive oil and a pinch of salt for 1–2 minutes until softened slightly.
3. Spread the leaves in a single layer on a baking sheet lined with parchment paper, avoiding overlap to ensure an even crunch.
4. Bake for 10–12 minutes, watching closely: the edges should become crispy and slightly golden but not burnt. Remove from the oven as soon as they are crispy.
5. Immediately sprinkle with grated parmesan and lemon zest so that the heat releases the aromas. Serve immediately to retain the crunch.

Variants

• Spicy Kale: Add a pinch of chili flakes before cooking.
• Seed kale: sprinkle with sunflower seeds for added texture.
• Lemon-Garlic Kale: Add 1/2 teaspoon garlic powder to the oil mixture.

Tips

• Do not overcrowd the plate so that the kale becomes very crispy.
• Add the parmesan after cooking to prevent it from burning.
• Store in an airtight container to keep it crunchy for a few hours.

FAQ