Wondering how to make kale chips? It is super easy, requires no fancy kitchen gear, and, with a little added flavor from Parmesan cheese, these chips are a fun and easy way to enjoy this oh-so healthy veggie.
These kale chips are easy to make and are a great way work kale into your life. Baking reduces the green’s natural bitterness greatly and you are left with a lovely crisp snack that is loaded with all kinds of nutrients AND flavor.
How to make these veggie chips
It is so much easier than you probably think! No dehydrator needed, just your oven. And just 4 simple ingredients.
The first step to making kale chips is removing the hard stem (sometimes called a rib) from the center of each leaf of kale. I use curly kale for my chips, but I have also made them with dino kale (also called Lacinato kale). Both kinds have a hard stem that needs to be removed. You do this by laying the leaf flat on the cutting board a running a sharp knife along the edge of the stem.
Cut the kale leaf into smaller pieces and place them in a bowl.
Drizzle the kale with oil and season with salt. Toss with your hands or a spoon to ensure the kale is thoroughly coated.
Next, arrange the kale on the prepped baking sheet, being sure not to crowd the kale. Crowded kale will steam instead of crisp up.
Bake chips for 10-12 minutes. Remove from oven and sprinkle with Parmesan cheese and return to oven for 3-5 more minutes for cheese to melt.
Remove from oven and allow kale chips to rest for 10 minutes. They will crisp up as they cool.
Kale chips are best enjoyed day of, but they can be stored at room temperature in an air-tight container for 2-3 days.
- Skip the Parmesan cheese and make them dairy-free/vegan/Paleo. The salt will still elevate the flavor of these kale chips without the cheese.
- Add extra seasoning. Like cumin, chili powder or garlic powder. Make these kale chips your own!
- Use them in place of croutons in a salad. Once cooked, break the chips into smaller pieces and use them as a flavor and texture boost to greens.
Other veggie-loaded snack ideas
- 5-Minute Zucchini Avocado Dip
- Blueberry Spinach Smoothie
- Veggie-Loaded Applesauce
- Homemade Strawberry Beet Fruit Leather
- The BEST Beet Hummus
Loving this these kale chips and you’re hungry for more?
Parmesan Kale Chips
- 1 bunch fresh kale I use curly kale, but you can use lacinato kale too
- 1-2 tablespoons olive or avocado oil
- 2-3 tablespoons shredded Parmesan cheese
- salt to taste
- Preheat your oven to 350℉ and line a large baking sheet with parchment paper (if desired) for easy clean up. If you don't have a large baking sheet, use two smaller baking sheets.
- Wash the kale and thoroughly dry it. Cut out the hard stem and rip/cut leaves into smaller pieces.
- Place cut kale in a large mixing bowl and drizzle with oil and salt. Toss with your hands or a spoon to ensure all the kale is thoroughly coated on both sides.
- Arrange the kale on the prepped baking sheet, being sure not to crowd the kale. Crowded kale will steam instead of crisp up.
- Bake for 10-12 minutes.
- Remove from heat, sprinkle with Parmesan cheese and place bake into the oven for 3-5 more minutes. Keep an eye on them, as every oven is a bit different and these chips can easily burn.
- Remove from oven and allow the kale chips to cool for about 10 minutes. They will continue to crisp up as they cool.
- Enjoy! Kale chips are best day of, but once leftovers are totally cool, place them in an air-tight container and store at room temperature for up to 3 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!