This recipe for Kale Chips with Parmesan is a nutritious savory snack full of fiber. These crispy veggies 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.
Parmesan kale chips are a tasty, crunchy snack that combines the rich flavor of grated Parmesan with crispy kale leaves. They are easy to make, requiring only a few simple ingredients like olive oil and seasonings. Perfect for a healthy, low-carb treat, these chips offer a satisfying crunch without the guilt.
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What You Need
- Fresh Kale (any variety)
- Olive Oil or Avocado Oil
- Parmesan Cheese (grated)
- Garlic Powder
- Sweet Hungarian Paprika
- 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.
Kale leaves have a tough, fibrous vein running down the center. To remove it, hold the stem with one hand and pinch the base of the leaves with the other. Slide your fingers away from the stem to peel the leaves off. Tear the leaves into bite-sized pieces,
The key to getting crunchy kale chips is to use dry leaves.Rinse the leaves and spin them in a salad spinner. After spinning, wrap the kale in a clean dish towel while you prepare the seasonings.
How to Make Crispy Kale Chips
- Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper and adjust the oven racks to fit both pans.
- Rinse the kale leaves and tear them into 2-inch pieces. Dry the leaves thoroughly using a salad spinner or by patting them with a towel. (Dry leaves are crucial for crispy chips.)
- In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, and a few grinds of black pepper. Whisk together until well mixed.
- Add the kale to the bowl and toss with tongs until all leaves are evenly coated.
- Sprinkle the grated cheese over the kale and gently toss to combine.
- Arrange the kale leaves in a single layer on the prepared baking sheets, avoiding overcrowding.
- Place the pans in the oven and bake for 7 minutes. Rotate the pans (top to bottom) and continue baking for another 7 minutes.
- Remove from the oven and let the chips cool on the baking sheets for a few minutes before serving.
Flavor Variations
- For a spicy kick, add ½ teaspoon of cayenne pepper or a dash of hot sauce.
- Substitute paprika with chili powder or add onion powder alongside garlic powder for a different twist.
- Omit the Parmesan for a dairy-free version; seasoned with just oil, salt, and pepper, the chips are still delicious!
How to Store Kale Chips
The chips will stay fresh for about 3 days at room temperature in an airtight container. If they become soggy, re-crisp them in a 250°F (120°C) oven for 2-3 minutes.
Are Kale Chips Low-Carb?
Yes, these Parmesan kale chips are low-carb, with just 1g per serving, making them a great keto-friendly snack. Use clean oils like olive oil or melted coconut oil for best results.
Summary
Parmesan kale chips offer crispy, flavorful goodness that’s perfect for a snack or quick bite. Easy to make and loaded with flavor, these chips are ideal for when you’re on the go and need a nutritious treat. Even picky eaters will enjoy this crunchy, low-carb snack!
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.
FAQ
Bake kale chips at 350°F (175°C) for 14 minutes, flipping or rotating halfway through.
Yes, you can try various seasonings like garlic powder, paprika, or nutritional yeast to customize the flavor of your homemade kale chips.
Homemade kale chips may not be crispy if the leaves are not dried properly, or if they are baked at too low a temperature or for too short a time.
Yes, you can use any kind of kale for chips, but curly kale and Lacinato kale (also known as dinosaur kale) are the most commonly used varieties. Both types crisp up well and have a good crunch. Just be sure to remove the tough stems and dry the leaves before baking.
Try Some Other Good Snack Recipes
- Peel 'n Eat Shrimp
- Tomato Pico de Gallo
- Tostones with Pink Sauce
- Guacamole
- Gluten-Free 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 your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper and adjust the oven racks to fit both pans.
- Rinse the kale leaves and tear them into 2-inch pieces. Dry the leaves thoroughly using a salad spinner or by patting them with a towel. (Dry leaves are important for crispy chips.)
- In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, and a few grinds of black pepper. Whisk together until well mixed.
- Add the kale to the bowl and toss with tongs until all leaves are evenly coated.
- Sprinkle the grated cheese over the kale and gently toss to combine.
- Arrange the kale leaves in a single layer on the prepared baking sheets, avoiding overcrowding.
- Place the pans in the oven and bake for 7 minutes. Rotate the pans (top to bottom) and continue baking for another 7 minutes.
- Remove from the oven and let the chips cool on the baking sheets for a few minutes before serving.
