Parmesan Kale Chips
These oven baked parmesan kale chips are the perfect guilt-free snack because they have the crunch and flavor of traditional chips but are much healthier for you! Plus, this easy kale chip recipe can be made in your oven - no dehydrator necessary!
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
Tips for Making The Best Parmesan Kale Chips
- Make sure to remove the ribs from the kale before you chop it up. The stalk of most kale varieties is super tough and doesn't bake up as well. Just use the leaves for this kale chip recipe!
- 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. When done this way, the parmesan will get slightly browned and even crispy along with the chip! Note: if you are using nutritional yeast, always add it before baking.
- If you prefer to add the parmesan after baking, add it right after you pull the baked kale chips out of the oven so the cheese will melt a bit on the chips, yet still stay creamy and moist.
- Make sure you massage the kale thoroughly with the olive oil mixture before baking it. This ensures all the leaves get coated evenly!
- For a perfectly crispy chip, patience is key -- bake the kale chips "low and slow" -- on a low temperature for a longer time to ensure they dry out completely.
Nutrition
Calories: 40kcal | Carbohydrates: 3.5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 150mg | Fiber: 1g