Parmesan Kale Chips
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This 45 minute oven baked parmesan kale chips recipe gives me a crispy, addictive snack without the heaviness of fried chips. Using simple ingredients like kale, oil, cheese, and seasoning, I serve these homemade kale chips as a healthier alternative to potato chips for both kids and adults.
If kale is not usually popular in your house, these parmesan kale chips might change that. I watched my picky eater family go from barely noticing kale to enjoying it in the recipes I make at home, including my kale smoothie recipe. Serving a snack that is packed with vitamins and nutrients has been a satisfying win in my kitchen.
I like crispy kale chips as a lighter snack since they have the crunch and flavor of regular chips but with much better ingredients. Making them at home also makes it easier for me to work kale into our routine without any complaints. When I snack on baked kale chips, I can polish off a whole bunch of kale without thinking twice. They take about 45 minutes to make and can be stored in an airtight container for up to a week, though in my house they rarely last that long.
👩🏽🍳 Why I Love This Recipe
One Friday, I made these garlic parmesan kale chips for movie night with my kids and their cousins. I expected everyone to reach for popcorn, but the crunchy, cheesy kale chips disappeared quickly, with little hands grabbing more between scenes. I love this recipe since it turns a very healthy vegetable into a snack the whole family asks for, and it is quick to make while being packed with vitamins and nutrients.
I remove the tough stems, chop the kale into bite size pieces, then toss everything with olive oil, garlic, and a light sprinkle of parmesan before baking at a low temperature so the chips crisp without burning. I can also swap in nutritional yeast for a vegan option, and when stored in an airtight container, the chips stay crunchy for several days, huge win when you have picky eaters at home.
This snack is perfect for busy afternoons, lunchboxes, or when friends drop by. I remember a friend stopping over with her kids, and they polished off a whole sheet pan while I was setting the table. Everyone loved the balance of garlic and parmesan, and even my youngest asked if I could make them again the next day. These are the best parmesan kale chips I’ve ever made, and they’ve become a staple in my kitchen for healthy snacking.
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🥘 Ingredients
To make this easy and healthy snack, I use the ingredients listed below:
Kale Leaves: I like using curly kale because it has a great texture for these parmesan kale chips.
Olive Oil: I use olive oil to help the chips crisp up. Sometimes I use olive oil spray for an even lighter coating.
Garlic Powder: I add garlic powder for flavor, though I can also use fresh garlic if I prefer.
Sea Salt: I always include salt for flavor and adjust the amount to taste. I sometimes add black pepper or cayenne for a little kick.
Parmesan Cheese: Garlic and parmesan are my favorite combination. For a dairy-free or vegan option, I use nutritional yeast, and sometimes sesame seeds for extra flavor.
🔪 How To Make
Making these healthy parmesan kale chips in less than an hour is a serious win for picky eaters. Here is how I make them:
Step 1: I preheat the oven to 275 degrees Fahrenheit. I rinse the kale in a salad spinner and make sure it is completely dry.
Step 2: I remove the dark ribs and chop the kale into bite-size pieces.
Step 3: I mix the olive oil, garlic powder, and kosher salt in a small bowl.
Step 4: I place the kale in a large bowl and drizzle in the olive oil mixture. I toss it thoroughly, using my hands to distribute the oil and seasonings evenly.
Step 5: I spread the kale over 2 large sheet pans lined with parchment paper in a single layer, making sure the leaves touch as little as possible.
Step 6: I bake the kale for 20 minutes, then turn the pans around and lightly toss the leaves to ensure even baking. I continue baking for 5 to 10 more minutes if needed, until the kale is crispy and slightly golden brown. Depending on how much moisture is in my kale, it may take longer. I watch it closely because it can burn easily, and I remove any already crispy pieces so they don’t overcook while the rest finishes baking.
Step 7: I remove the chips from the oven and let them cool slightly, as they crisp up even more once out of the oven. I enjoy them immediately, as they are best when fresh.
💭 Expert Tips
My #1 Secret Tip for this recipe is to remove the ribs from the kale before chopping it. The stalks of most kale varieties are tough and don’t bake up well, so I just use the leaves for this kale chip recipe.
Other Tips To Keep In Mind:
- Adding parmesan before baking: I toss the kale with olive oil, garlic, salt, and parmesan together, then bake. This way, the parmesan gets slightly browned and even crispy along with the chips. If I’m using nutritional yeast, I always add it before baking.
- Adding parmesan after baking: I find the best way to add parmesan is after baking. I sprinkle it on right after pulling the kale chips from the oven so the cheese melts slightly on the chips while staying creamy and moist.
- Massaging the Kale: I make sure to massage the kale thoroughly with the olive oil mixture before baking.
- Baking for Crispy Chips: For perfectly crispy chips, I bake the kale low and slow. I use a lower temperature for a longer time to make sure they dry out completely.
- Draining Excess Oil: I place the chips on a plate lined with a paper towel to absorb any excess oil.
📖 Variations
There are so many delicious kale chip seasonings and pairings to try, but I’ll focus on a few of my favorite variations.
Ranch flavored: I just toss about 1/2 teaspoon each of dill, chives, onion, garlic, and salt with one bunch of kale and bake. So yummy!!
Coconut curry: I use about 1 tablespoon of shredded coconut, preferably unsweetened, and mix it with 1/2 teaspoon of salt or curry powder.
Sesame soy combo: I add a small splash of soy sauce and a drizzle of sesame oil to the kale before baking for a savory flavor. My favorite!
🍽 Serving Suggestions
I like serving my garlic parmesan kale chips as a crunchy side with simple meals like my healthy garlic veggie pasta or an easy veggie panini with kale and caramelized onion. Their crisp texture adds a satisfying contrast to warm mains. They also work well as a topping for salads or soups to add extra flavor and crunch.
Another favorite way I serve them is as part of a healthy snack spread alongside dips like my kale dip with cream cheese and smoky onion or paired with baked courgette chips for a variety of oven-baked veggie bites.
🧊 Storage Directions
Storing: I store them at room temperature in a paper bag to keep them crisp for up to 3 days.
Refrigerating: I never refrigerate them because moisture makes them soggy. If it’s very humid, I use an airtight container with a little uncooked rice to absorb moisture.
Freezing: I don’t freeze kale chips, and I enjoy them as-is.
❓Recipe FAQs
Why did my kale chips turn out soggy?
I didn’t always dry the kale completely after washing it, and any leftover moisture turns to steam in the oven, keeping the chips from crisping. Now I make sure the leaves are thoroughly dry before coating them with oil.
What caused my kale chips to taste greasy?
I sometimes use too much oil, but I’ve learned that kale only needs a light coating. Using more prevents the chips from dehydrating properly and leaves them soft and oily.
Why are some of my chips burnt while others are still soft?
I sometimes overcrowd the baking sheet or don’t spread the kale in a single layer. When pieces overlap, they cook unevenly, so I make sure to spread them out for even crisping.
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🎥 Watch How to Make It
Parmesan Kale Chips
This 45 minute oven baked parmesan kale chips recipe gives me a crispy, addictive snack without the heaviness of fried chips. Using simple ingredients like kale, oil, cheese, and seasoning, I serve these homemade kale chips as a healthier alternative to potato chips for both kids and adults.
Servings: 6 servings
Calories: 40kcal
Ingredients
- 1 bunch of kale
- 1 tbsp extra virgin olive oil more if needed
- ½ tsp garlic powder or 3-4 garlic cloves, minced
- 1-2 tbsp grated parmesan cheese or nutritional yeast, for a vegan option
- ¼ tsp Sea salt more to taste
Instructions
- Preheat oven to 275 degrees F
- Rinse kale in a salad spinner and make sure it is completely dry.
- Remove dark ribs and chop kale into bite sized pieces.
- In a small bowl mix olive oil, garlic powder, and salt. Add kale to a large mixing bowl and drizzle in olive oil mixture. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Note: for the parmesan, you can add it before or after baking. If you add it before baking, toss the kale with the olive oil, garlic, salt and parmesan together – then bake (the parmesan will get slightly browned and crispy with the chip). If adding it after baking, add it right after you pull the kale chips out of the oven so the cheese will melt a bit on the chips (but the cheese will stay creamy and moist). If you're using nutritional yeast, add it before baking with the olive oil mixture.
- Spread the kale over 2 large baking sheets, ensuring the kale touches as little as possible to help it crisp while baking.
- Bake for 20 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 10-20 minutes more, or until kale is crispy and very slightly golden brown (depending on how much moisture is in your kale, you may need a longer baking time). Watch closely as it can burn easily. Remove already crispy kale if needed, for them not to burn while the rest is still baking.
- Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
- Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.
Notes
- My #1 Secret Tip for this recipe is to remove the ribs from the kale before chopping it. The stalks of most kale varieties are tough and don’t bake up well, so I just use the leaves for this kale chip recipe.
- Adding parmesan before baking: For the parmesan, I can add it before or after baking. If I add it before, I toss the kale with olive oil, garlic, salt, and parmesan together, then bake. This way, the parmesan gets slightly browned and even crispy along with the chips. If I’m using nutritional yeast, I always add it before baking.
- Adding parmesan after baking: I find the best way to add parmesan is after baking. I sprinkle it on right after pulling the kale chips from the oven so the cheese melts slightly on the chips while staying creamy and moist.
- Massaging the Kale: I make sure to massage the kale thoroughly with the olive oil mixture before baking.
- Baking for Crispy Chips: For perfectly crispy chips, I bake the kale low and slow. I use a lower temperature for a longer time to make sure they dry out completely.
- Draining Excess Oil: I place the chips on a plate lined with a paper towel to absorb any excess oil.
Nutrition
Calories: 40kcal | Carbohydrates: 3.5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 150mg | Fiber: 1g
So much flavor in these kale chips!
Totally!! They’re such a yummy snack!
What an awesome healthy snack! These were easy to make and so yummy!
Yay! Thanks Danielle!
I loved these kale chips. Flavors are amazing and everything but boring. This recipe is a keeper. I will make these chips again.
So happy to hear that Natalie! Thanks for letting me know!
Not the usual potato chips but my kids ate and loved it! Recipe is easy and good too.
Woohoo!! Glad the kids liked it – it’s a great way to sneak in extra veggies for sure!
These kale chips are the best!!
Thanks so much Mandy!
I think I could get my kids to eat kale if I served it like this! They look delicious.
Definitely!! My kids love these kale chips!
My friend loves kale. Thee chips sound easy to make and would make a nice snack for our next girls movie night together.
Yes!! Definitely! They’re a perfect movie night snack – enjoy!
These are SUCH delicious snack, especially with the parmeson! Love the how crispy they can get and I won’t feel as guilty eating them 😀
Thanks so much Jeannette! So glad you liked these!
Anjali, thanks for the garlic parmesan Kale chips dish. Kale is also one of my favorite vegetables. Kale is loaded with antioxidants like beta-carotene, vitamin C, and quercetin. It is also a top source of many other nutrients. We are using the kale powder for sauces, dips, and smoothies.
Yes!! I completely agree – kale is so delicious and so great for you too! And it’s really versatile just like you mentioned!