Crispy Kale and Parmesan Clouds with Lemon Chive Cream

Name: Crispy Kale and Parmesan Clouds with Lemon Chive Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: fusión contemporánea
Ingredients: 4 oz kale; 1.25 oz finely grated Parmesan cheese; 1/4 cup finely ground oats; 1 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp sweet paprika; 1/3 tsp salt; 1/4 tsp black pepper; 1/2 cup plain Greek yogurt; 2 tbsp sour cream; 1 tsp lemon zest; 2 tsp lemon juice; 2 tbsp fresh chives; 1 tsp honey

An original, light snack made with kale leaves coated in a fine Parmesan-oat mixture, baked until crisp and served with a fresh yogurt, lemon, and chive cream.

15 minPrep

20 minCook

35 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

120 g kale (without stalks duros, en trozos large)
35 g finely grated Parmesan cheese (for the cobertura)
20 g finely ground oats (tipo harina gruesa)
15 ml olive oil (for the leaves)
2 g garlic powder (for the cobertura)
1 g sweet paprika (for the cobertura)
2 g salt (or to taste)
1 g black pepper (freshly ground)
120 g plain Greek yogurt (for the cream)
30 g sour cream (for the cream)
2 g lemon zest (solo the parte amarilla)
10 ml lemon juice (freshly squeezed)
6 g fresh chives (chopped fino)
7 g honey (for equilibrar the cream)

Nutrition facts

per serving

118 kcal

Calories

6.2 g

Protein

8.1 g

Carbs

6.8 g

Fat

1.9 g

Fiber

6.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 160 °C / 325 °F and line a large baking sheet with parchment paper.
2
Wash and dry the kale very well. Remove the tough stems and cut or tear the leaves into large pieces. Place them in a bowl and toss with the olive oil until lightly coated.
3
In a separate bowl, mix the grated Parmesan, ground oats, garlic powder, sweet paprika, salt, and black pepper.
4
Sprinkle the dry mixture over the kale and gently massage with your hands so the coating sticks to the leaves.
5
Spread the kale in a single layer on the baking sheet, leaving space between the pieces so they roast instead of steaming.
6
Bake for 16 to 20 minutes at 160 °C / 325 °F, rotating the pan halfway through, until the leaves are crisp and the edges are just lightly golden. Watch closely during the last few minutes so the Parmesan does not burn.
7
Meanwhile, make the cream by stirring together the Greek yogurt, sour cream, lemon zest, lemon juice, chives, and honey in a small bowl until smooth.
8
Taste the cream and adjust with an extra pinch of salt or pepper if desired. Serve the crispy kale clouds warm or slightly cooled with the lemon chive cream on the side.

Chef tips

Drying the kale thoroughly is key for maximum crispness. If your baking sheet is small, bake in two batches to avoid steaming.

Substitutions

You can replace the sour cream with more Greek yogurt. Chives can be swapped for fresh parsley, though the flavor will change. For a gluten-free version, use certified gluten-free oats.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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