Garlic Parmesan Kale ChipsThis post may contain affiliate links. Please read my disclosure.
Kale is one of my absolute favorite vegetables.
It’s such a powerhouse whole food: it’s high in fiber, is a great source of Vitamins A, K, C, E, and Calcium, is low in calories, contains antioxidants, and most importantly — it tastes great!
I’ve gotten the husband to go from a place of not even knowing what kale was, to loving it in the recipes I make at home (little victory dance for me! 🙂 )
Kale chips are the perfect guilt-free treat because they have the wonderful crunch and flavor of a traditional chip, but are much healthier for you – and having them on hand makes it a lot easier to eat Kale on a regular basis! If you eat a handful of kale chips, you can end up eating a whole head of kale without even realizing it.
I like adding garlic and parmesan to my chips, because there is nothing like that combination of flavors.
But if you are dairy-free, you can do garlic + sesame seeds which is also delicious.
They only take about 20 minutes to make, and they can last you for a week if you keep them in an airtight container! Although I usually will end up eating this whole bowlful in one sitting 🙂
Garlic Parmesan Kale Chips
- Preheat oven to 375 degrees
- Rinse kale in a salad spinner
- Remove dark ribs and chop kale roughly
- Put leaves in a big bowl, toss with olive oil, garlic and salt
- Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer,as it will shrink in volume as it cooks.
- Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned
- Optional if dairy-free: Sprinkle with sesame seeds before serving
- 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).