Description
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 60
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg
