Warm Kale Seed Clusters (Printable Version)
Crisp kale and seeds baked golden warm, creating a wholesome and tasty bite.
# What You'll Need:
→ Vegetables
01 - 5 oz fresh kale, stems removed, leaves torn into bite-sized pieces
→ Binding & Flavor
02 - 2 large eggs
03 - ½ cup grated Parmesan cheese
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
→ Seeds & Crunch
09 - ¼ cup sunflower seeds
10 - ¼ cup pumpkin seeds
# How To Make:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Wash and thoroughly dry the kale. Place it in a large mixing bowl.
03 - In a separate bowl, whisk together eggs, Parmesan cheese, olive oil, garlic powder, onion powder, salt, and black pepper until well blended.
04 - Pour the egg mixture over the kale and toss until evenly coated.
05 - Add sunflower and pumpkin seeds to the kale mixture and mix thoroughly.
06 - Using clean hands or a spoon, form small clusters approximately 2 tablespoons each and place them spaced apart on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until the clusters are golden and crisp at the edges.
08 - Allow clusters to cool for 5 minutes before serving warm.
# Expert Advice:
01 -
- They taste indulgent and crispy even though theyre made almost entirely from vegetables and seeds.
- You can make a whole batch in under 40 minutes, including oven time.
- They work equally well as a snack straight from the cooling rack or as an elegant appetizer on a platter.
02 -
- Wet kale will steam instead of crisp, so drying it thoroughly before mixing is non-negotiable.
- These taste best eaten warm, within an hour of coming out of the oven, but they keep in an airtight container for two days.
03 -
- Space your clusters with intention on the baking sheet—crowded pans create steam, which is the enemy of crispiness.
- A good parchment paper makes removal effortless and cleanup a relief, so its worth the small investment.