This recipe for Kale Chips with Parmesan is a nutritious savory snack full of fiber. These crispy delights are made with fresh kale leaves, drizzled with olive oil, and sprinkled with a generous serving of grated Parmesan cheese. This is the perfect keto salty snack.
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What You Need
- Fresh Kale (any variety)
- Olive Oil
- Parmesan Cheese (grated on box grater)
- Garlic Powder
- Sweet Hungarian Paprika (affiliate link)
- Salt
- Black Pepper
How to Prepare The Kale
The very large bunch of kale in front of you might look a bit overwhelming, but this is easy. Kale has a hard, fibrous vein running down the center of each branch.
The best way to remove the woody stems from the kale leaves is to grab the large stems with one hand, pinch the base of the leaves with your other hand, and run your fingers away from you, toward the tip of the stalk. The leaves peel right off. Tear the leaves into bite-size pieces, about two inches each.
The key to getting crunchy kale chips is to use dry leaves. Place the rinsed leaves into a salad spinner and give it a few spins. After spinning, wrap the kale in a clean dish towel while you prepare the seasonings.
How to Make Crispy Kale Chips
- Preheat oven to 350 degrees F. Prepare 2 large sheet pans with parchment paper. You will be using 2 racks in the oven so make sure they are both accessible.
- In a large bowl, whisk together the oil, garlic powder, paprika, ]salt, and some fresh pepper in a large mixing bowl.
- Scatter parmesan cheese over the kale and give it a few tosses.
- Scatter the leaves on the sheet pans in a single layer.
- Place the pans in the oven and bake for 8 minutes. Rotate the pans, moving the top pan to the bottom shelf and vice versa. Bake another 7 minutes. If you have a convection oven, there is no need to rotate the pans.
- The kale will shrivel when baked but be careful not to overcrowd the pans.
When the kale is finished roasting, remove the trays and place them on top of the stove. You can slide the parchment onto a big plate to cool.
Let them sit for at least 15 minutes to allow the flavors to blend. The taste will change a lot in the first half hour after they're pulled from the oven.
Flavor Variations
These kale chips are seasoned with parmesan, garlic powder, paprika, salt, and pepper. For a spicier chip, you can add a half teaspoon of cayenne pepper or hot sauce.
If you don't have paprika hanging around, you can use chili powder.
You can use onion powder instead of, or in addition to, garlic powder
If you don't eat dairy, leave out the cheese. A kale chip seasoned with oil, salt, and pepper is a very respectable chip!
How to Store Kale Chips
If there are extras, I leave them on a dinner plate and drape a sheet of waxed paper over the plate and they're good to go the next day.
The chips are good for about 3 days in an airtight container at room temperature. If you remove them from the container and they feel a little soggy, just place them on a sheet pan and put them in a preheated 250-degree Fahrenheit oven for two to three minutes to get them crispy again.
Are Kale Chips Low-Carb?
This recipe for kale chips with parmesan is low-carb (1g per serving) and a great option for your keto diet.
Make sure you use clean oil to prepare the chips. I used olive oil, but you can also use melted coconut oil.
Summary
Parmesan kale chips are crispy goodness that you're going to love if you haven't had them before.
For those times when you're on the go or doing errands and have limited access to healthy food and you're looking for a little something, these chips are just what you need! They have no added sugar or nutritional yeast, and they're super low-carb!
This kale chip recipe is easy to make. Simply slide the kale leaves off their woody stems, wash and dry the leaves with a salad spinner or kitchen towel, season, and bake on a large baking sheet.
In a 350-degree F oven, the kale will crisp up in 7-8 minutes.
Even my son, a very picky eater when he was young, used to love making these with me. The chips are portable and the perfect snack to pack in your lunch box.
FAQ
Bake kale chips at 350 degrees Fahrenheit for 6 or 7 minutes until crispy.
Yes, roasted kale chips are a healthy snack option. Kale is packed with nutrients like vitamins A, C, and K, as well as fiber and antioxidants.
Store-bought kale chips have a ton of sodium, sugar, yeast, MSG, and toxic oil in them. They are also very fragile and they are often smashed in their packages from being transported. Kale is inexpensive and with minimal effort, you can make these at home using fresh ingredients for a fraction of the price of the commercial chips.
Store kale chips in an airtight container at room temperature for a day or two, but they are best when consumed immediately as they tend to lose their crispiness over time.
Try These Healthy Snack Recipes
- Guacamole
- Pico de Gallo with Faux Corn Chips
- Tostones with Pink Sauce
- Everything Bagel Breadsticks
- Smoked Salmon Fat Bombs
- Mango with Chili Lime Salt
- Mango Pico de Gallo
- Keto Pumpkin Muffins
"📖 Recipe"
Kale Chips with Parmesan
Ingredients
- 1 bunch curly kale about 6 cups of stemmed and torn kale leaves
- 5 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sweet Hungarian paprika
- ½ teaspoon pink Himalayan salt
- freshly ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare two rimmed baking sheets with parchment paper. Reconfigure your oven racks to accommodate two baking pans.
- Rinse leaves and tear into 2-inch pieces. Towel dry or use a salad spinner to dry the leaves. (It is very important to use dry leaves to get them crispy.)
- Add oil, garlic powder, paprika, salt, and a few grinds of black pepper to a large mixing bowl. Whisk the ingredients together. Add kale and toss with tongs until all leaves are coated.
- Add cheese and gently toss.
- Scatter leaves on the baking sheets without overcrowding the pans.
- Place pans in the oven and roast 7 minutes. Rotate the pans in the oven, moving the top pan to the lower position and vice versa. Roast another 7 minutes.
- Remove from the oven and let the chips rest on the baking sheet for a few minutes until cool.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.