I love this recipe because it’s so easy to make and takes just minutes from start to finish. The kale bakes into light, crispy chips with a delicious garlic aroma, and the sprinkle of Parmesan adds just the right touch of richness. It’s a great way to turn a leafy green into something fun and snackable. Whether I make them for a quick afternoon snack or to serve with drinks, they always disappear fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 bunches fresh kale 5–6 cloves garlic, minced Sea salt, to taste 3 teaspoons olive oil ¼ cup freshly grated Parmesan cheese
Directions
I begin by preheating my oven to 300°F (150°C). Then I prepare the kale by removing the tough stems and cutting the leaves into bite-sized pieces. I wash them thoroughly and dry them completely — this step is key because any leftover moisture can make the chips soggy instead of crisp. I usually use a salad spinner to make sure the leaves are perfectly dry.
Next, I place the kale in a large mixing bowl and drizzle it with olive oil. I add the minced garlic and a pinch of sea salt, then toss everything together with my hands until the kale is evenly coated. I make sure each leaf gets a light, even coating for the best crisp texture.
I spread the kale out in a single layer on a large baking sheet lined with parchment paper, being careful not to overcrowd the pan. If needed, I bake in two batches to give the leaves plenty of room.
I bake the kale for 10 minutes, rotate the pan, then bake for another 10–15 minutes until the edges are slightly browned and the leaves are crisp. I keep an eye on them toward the end since kale can go from perfectly crisp to overdone quickly. Once baked, I let the chips cool slightly on the sheet before sprinkling them generously with freshly grated Parmesan cheese.
Servings and Timing
This recipe makes about 6 servings and takes around 20 minutes total — 5 minutes of prep and 15 minutes of baking time.
Variations
Sometimes I add a sprinkle of red pepper flakes for a little heat or swap the Parmesan for nutritional yeast to make them dairy-free. For extra flavor, I’ve tried tossing the kale with smoked paprika, lemon zest, or a touch of balsamic glaze after baking. I also love using flavored olive oils like garlic or truffle for a gourmet twist.
Storage/Reheating
Once the kale chips have cooled completely, I store them in an airtight container at room temperature for up to 2 days. If they lose their crispness, I reheat them in a 300°F oven for 2–3 minutes to bring them back to life. I avoid sealing them before they’re fully cool to prevent steam from softening the chips.
FAQs
How do I keep kale chips crispy?
I make sure the kale is completely dry before baking and store them in an airtight container once cooled.
Can I use bagged kale?
Yes, but I remove any thick stems and large pieces for even baking.
How can I make them dairy-free?
I skip the Parmesan and sprinkle nutritional yeast instead for a cheesy flavor.
Can I use frozen kale?
No, fresh kale works best — frozen kale will release too much moisture.
What’s the best oil to use?
I like olive oil for its flavor, but avocado or grapeseed oil also work well.
Why are my kale chips bitter?
They may have overbaked; I pull them from the oven as soon as they’re crisp and lightly browned.
Can I use other seasonings?
Absolutely — I’ve used cumin, smoked paprika, or garlic powder for extra depth.
How can I make them spicier?
I toss the kale with cayenne pepper or chili flakes before baking.
What kind of Parmesan works best?
Freshly grated Parmesan melts slightly and adds the best flavor and texture.
Can I make these in an air fryer?
Yes, I air fry them at 300°F for about 6–8 minutes, shaking the basket halfway through.
Conclusion
These Garlic and Parmesan Kale Chips are one of my favorite ways to enjoy kale — light, crispy, and bursting with savory flavor. I love how simple they are to make and how quickly they satisfy my snack cravings. With their garlicky crunch and cheesy finish, they’re the perfect healthy alternative to traditional chips and a great way to turn fresh kale into a crave-worthy treat.
Crisp, savory Garlic and Parmesan Kale Chips that are light, cheesy, and irresistibly crunchy — a healthy, flavorful snack that’s quick to make and perfect for satisfying salty cravings.
Ingredients
2 bunches fresh kale
5–6 cloves garlic, minced
Sea salt, to taste
3 teaspoons olive oil
¼ cup freshly grated Parmesan cheese
Instructions
Preheat oven to 300°F (150°C).
Remove tough stems from kale and cut leaves into bite-sized pieces.
Wash and dry the kale thoroughly using a salad spinner to remove all moisture.
Place kale in a large bowl and drizzle with olive oil.
Add minced garlic and a pinch of sea salt, then toss well to evenly coat each leaf.
Spread kale in a single layer on a parchment-lined baking sheet, avoiding overcrowding.
Bake for 10 minutes, rotate the pan, then bake for an additional 10–15 minutes until crisp and lightly browned.
Remove from oven, let cool slightly, then sprinkle with freshly grated Parmesan cheese.
Notes
Ensure kale is completely dry before baking to achieve crispness.
Use nutritional yeast instead of Parmesan for a dairy-free version.
Add red pepper flakes, smoked paprika, or lemon zest for flavor variations.
Store fully cooled chips in an airtight container for up to 2 days.
Reheat in a 300°F oven for 2–3 minutes to restore crispness.
Do not seal or store while warm — steam will make them soggy.
