These delicious garlic and parmesan Kale Chips are baked in the oven until crispy and make a delicious healthy snack. You wont believe how easy they are to make!
I’ll admit that sometimes I fall into that trap of thinking I don’t like something, even when I haven’t tried it. Years ago as a new college graduate I tried Kale chips for the first time. I was working for an Organic foods company and got to try kale chips samples from many different brands. I learned quickly that not all kale chips taste great and I set out to create a GREAT recipe that’s simple and flavorful.
What I love about this healthy snack:
- Fast: Kale chips are so EASY and fast to make! Just toss them with some olive oil and salt, bake them, and sprinkle with parmesan cheese!
- Healthy: Kale is a super food for good reason. It’s high in fiber and a great source of Vitamins A, K, C, E, and Calcium. Plus, it’s low-calorie!
- Inexpensive: Fresh kale is really cheap at the grocery store and you likely already have garlic, salt, olive oil, and parmesan in your fridge!
How to Make Kale Chips:
1. Chop the kale. Remove the large stems from kale and chop it into chunks.
2. Wash the kale. I use a salad spinner to wash the kale because it works really great for removing all the water from the kale. The key to crispy kale chips is making sure the kale is completely dry before seasoning it, and giving the individual pieces of lettuce space on the pan. If the kale is too wet or overcrowded it will steam, instead of roast. .
3. Season. Place kale in a large bowl and toss lightly with olive oil, sea salt, and garlic.
4. Bake. Lay the freshly seasoned kale flat on a large baking sheet. For best results, don’t overcrowd the baking sheet. (Make in two batches if necessary). Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp.
5. Top with parmesan. Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese. Serve warm or store.
Store kale chips in an airtight container at room temperature for up to one week.
I season my kale with olive oil, sea salt, and garlic then top them with a handful of parmesan cheese before baking them in the oven. You can really season them with whatever flavors you like. Try chili powder, cumin, onion powder and paprika for a southwest flavor.
More Healthy Snacks to Love:
- Healthy Applesauce Oat Muffins
- Strawberry Banana Protein Smoothie
- No-Bake Granola Bars
- Healthy No-Bake Granola Bites
- Tomato Avocado Melt
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- 2 bunches fresh kale
- 5-6 cloves garlic , minced
- sea salt , to taste
- 3 teaspoons olive oil
- 1/4 cup freshly grated parmesan cheese
- Remove large stems from kale. Chop into chunks and wash well. (I use a salad spinner, which works really great for removing all the water from the kale.) Dry really well! This will make all the difference in allowing the kale to bake up crispy, instead of "steaming" because of water droplets.
- Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.
- Lay flat on a large baking sheet. For best results, don't overcrowd the baking sheet. (Make these in two batches if necessary).
- Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese.
- Serve warm or store in an airtight container to save.
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2013. Updated January 2020 with step-by-step photos and instructions.
Turned out great! I tossed them a bit instead of just rotating them and added the parmesan the last couple of minutes!
These were great. I did ten minutes, rotated the sheet, three more minutes, sprinkled the parm on and two more minutes to melt the parm. Perfect!!
Even my kale-hating boyfriend loved these. I sprinkled woth parm a few minutes before they were finished baking qnd popped them back in the oven so the cheese would crisp. Thank you for this recipe!
What is serving size?
These are amazing!!! I over salted mine but they were still delicious. I need more!!!
I am curious…kale is supposed to be high in fiber but the nutritional aspects do not list any fiber in this receipe. I am on the keto diet so if there is fiber, it’s helpful to know. Also, I am not sure if the nutrition information is per serving or for the whole recipe. At the top of the recipe it says “6 servings” and “61 calories” but clarification on that would be helpful. The chips are tasty but I would like more information!
Some years ago I made a batch of kale chips and recently my (16 yr old) son remembered this and asked for more. I used dinosaur kale. They didn’t last very long. we both ate them right out of the oven. Didn’t even wait for them to cool off to put the parmesan on.
These were really good! Any recipe that gets my son eating kale, gets 5 stars from me!
I love this in place of potato chips!
These were so yummy, thanks!
I loved the recipe but I have a convection oven so I only baked the kale for 8 min, and they still browned up a lot.
Hello. I tried to make these because they looked amazing, but they burned spectacularly. I think you have the temperature set way too high and it needs more flavor.
Can I use baby kale for these? I just bought a big bag for smoothies and wasn’t sure it would work for chips.
Hi Kristie, that should work fine, they’ll just be really small…
These are absolutely delicious!
I really loved this recipe so it’s been featured this week on my Pinterest tested and approved installment with link back to your blog. Here’s the link– thanks again!
Thanks so much Victoria! I’m glad you liked them!
Trying these now! Thanks for the idea!
Kale is amazing sauteed with just a little salt and olive oil too!
If you’d like, I’d love if you shared these at my Show & Tell party this week. http://www.gingerlymade.com/2013/07/show-tell-35.html